Résultat(s) 171 - 178 résultats de 178 pour la requête '"Breading."', Temps de recherche: 0,02s Affiner les résultats
  1. 171

    Freeze-thaw stability of enzyme-treated pandesal par Castillo, Czarina C.

    Thèse

    Freeze-thaw stability of enzyme-treated pandesal
  2. 172

    A research paper on the technology behind the production of Wewin's bread. par Moreno, Ligaya

    Article

    A research paper on the technology behind the production of Wewin's bread.
  3. 173

    Effects of xanthan gum on the rheological, physical and sensory prophets of purple sweet potato-wheat bread. par Tengco, Ralph Jason L.

    Thèse

    Effects of xanthan gum on the rheological, physical and sensory prophets of purple sweet potato-wheat bread.
  4. 174

    Purple sweet potato (Ipomoea batatas) flour in bread making. par Armada, John Vincent E.

    Thèse

    Purple sweet potato (Ipomoea batatas) flour in bread making.
  5. 175

    Development of salt bread (pandesal) with oyster extract powder as ingredient. par Alar, Noreen Beah M.

    Thèse

    Development of salt bread (pandesal) with oyster extract powder as ingredient.
  6. 176

    Evaluation of gluten-free bread formulated with adlai (Coix lacryma-jobi L.) flour and psyllum (Plantago ovata) husk powder. par Villagonzalo, Hanna Genarah A.

    Thèse

    Evaluation of gluten-free bread formulated with adlai (Coix lacryma-jobi L.) flour and psyllum (Plantago ovata) husk powder.
  7. 177

    Utilization of tugi (Dioscorea esculenta) as a component of composite flour for the production of pan de sal. par Yadao, Jovelarne A.

    Thèse

    Utilization of tugi (Dioscorea esculenta) as a component of composite flour for the production of pan de sal.
  8. 178

    Utilization of rice bran (tiki-tiki) in American loaf bread par Caspillo, QP Gold Celajes

    Thèse

    Utilization of rice bran (tiki-tiki) in American loaf bread

Outils de recherche: