Suchergebnisse - "Bread Philippines."

Quality of baked Pan de Sal as affected by dough freezing rate von Salvador, Nina D.

Quality of baked Pan de Sal as affected by dough freezing rate von Salvador, Nina D.

The development of milkfish bone powder as fortifier in bread loaves von Avenda­ño, Blesilda A.

Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread von Dela Cruz, Cynthia Grace C.

Optimization of stabilized rice bran incorporation in pandesal von Razon, Milton Parcutela

Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends von Alcaraz, Ma. Clarizze M.

Development of low carbohydrate pan de sal bread using mixture design methodology von Zoleta, Kendra Louisa M.

Available for University of the Philippines Diliman via Digital Archives. Click here to access

Mold and staling control in Pandesal using antimicrobials, hydrocolloid and emulsifier von Legaspi, Alpha Grace C.

Crop, livestock and natural resources statistics, 1954