Đang hiển thị 1 - 20 kết quả của 27 cho tìm kiếm '', thời gian truy vấn: 0.02s Tinh chỉnh kết quả
  1. 1
    Bằng Abella, Patricia Victoria A.
    Được phát hành 2022
    Sách

    Protocol development for prevention and control of COVID-19 disease transmission in communion wafer (hostia) production
  2. 2
    Bằng Arinzol, John Zeus L.
    Được phát hành 2020
    Sách

    Safety and quality assessment of the micro-scale processing practices of small communion wafers a case study
  3. 3
    Bằng Grageda, Jan Nicolas
    Được phát hành 2019
    Also available in UP Diliman Digital Archives
    Luận văn

    Chemical and sensory properties of pandesal fortified with eggshell calcium powder
  4. 4
    Bằng Alcaraz, Ma. Clarizze M.
    Được phát hành 2014
    Luận văn

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
  5. 5
    Bằng Nicomedes, Christal Elgie Caballero
    Được phát hành 2013
    Luận văn

    Gluten-free yeast bread optimization with response surface methodology
  6. 6
    Bằng Clavecilla, Jeleen Parreno
    Được phát hành 2013
    Luận văn

    Optimization of key ingredient levels in gluten-free rice bread by response surface methodology
  7. 7
    Bằng Malibiran, Claire Santos
    Được phát hành 2003
    Luận văn

    Calcium-fortified pandesal development and calcium availability
  8. 8
    Bằng Matapaja, Maurice Santos
    Được phát hành 2002
    Luận văn

    The effect of resistant-starch subsituted loaf bread on blood glucose level
  9. 9
    Bằng Hans, Rosa J.
    Được phát hành 1981
    Luận văn

    Yeast breads from two levels of sweet potato-wheat flour composite
  10. 10
    Bằng De la Cuesta, Jocelyn C.
    Được phát hành 1978
    Luận văn

    Development of loaf bread from cassava starch-wheat flour composite
  11. 11
    Luận văn

    Quality of baked Pan de Sal as affected by dough freezing rate
  12. 12
    Luận văn

    Stability of calcium in calcium-fortified pandesal
  13. 13
    Luận văn

    Storage study on pan de sal made from wheat-coconut flour composite
  14. 14
    Luận văn

    Storage stability of calcium-modified pandesal
  15. 15
    Luận văn

    Effect of degree of toasting on the levels of total dietary fiber in resistant starch subsituted loaf bread
  16. 16
    Luận văn

    Product improvement and storage study of soft rolls
  17. 17
    Luận văn

    Quality and acceptability of loaf bread from banana-wheat composite flour
  18. 18
    Luận văn

    Freeze-thaw stability of enzyme-treated pandesal
  19. 19
    Luận văn

    Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread
  20. 20
    Luận văn

    Development of pandesal with ubod
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