Quality properties of bihon-type cornstarch noodles blended with rice flour by Jim, Jamielou T.

Gracious glutinous rice by Corpus, Arlene May G.

Determination of the proximate and functional properties of brown glutinous NSIC RC 13 rice (Oryza sativa) flour by Uy, Jared Eiser A.

Physical and functional properties of NSIC Rc160 (Tubigan 14) brown rice flour by Villarica, Kathleen Marie C.

Development of a rice-based chocolate beverage by Canadella, Christopher Patio ; Ma. Leonora dL Francisco, adviser

Evaluation of functional properties of dry-milled glutinous rice flour by Angeles, Whindy Villareal

Evaluation of the functional properties of IR64 rice flour by Ronas, Katrina Bautista

Development and biological evaluation of rice flour-winged bean seed flour blends by Celestino, Cecilia U.

Physicochemical and functional characterization of flour from NSIC 2011 Rc 21 SR (Malagkit 5) and from two commercial waxy rice in the Philippines by Atencio, Sharmaine S.

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Nutritional evaluation of chicken nuggets utilizing mungbean and rice flour by Maniago, Johnina T.

Utilization of rice mungbean flour and cassava starch in instant noodles by Mineses, Ma. Charma Sinson

Effects of microwave heating on the functional properties of brown rice flour by Jacosalem, Gina M.

Development and biological evaluation of rice flour-winged bean seed flour blends by Celestino, Cecilia U.

Optimization of the formulation for instant noodles made with dehulled mungbean-rice flour by Gener, Alexander Santiago

Evaluation of functional properties of rice-dehulled mungbean flour by Joaquin, Lorena de Guzman

Impact of processing stages and additives on the structural quality of cornstarch bihon-type noodles by Azanza, Maria Patricia V., Alejandro, Celina Bianca S., Jim, Jamielou T., Katigbak, Samantha Kathryn V.