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    Utilization of Adlai (Coix lacryma-jobi L.) flour as a potential alternative to all-purpose flour for cracker production. 由 Solas, Angelique Marie Napao

    Thesis

    Utilization of Adlai (Coix lacryma-jobi L.) flour as a potential alternative to all-purpose flour for cracker production.
  2. 2

    Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions 由 Baldoza, Bernajocele Jalyn

    Thesis

    Quality changes and sensory attributes of green mussels (Perna viridis) subjected to different steam-blanching conditions

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