Showing 171 - 178 results of 178 for search '"Breads"', query time: 0.02s Refine Results
  1. 171

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

    Thesis

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

    A research paper on the technology behind the production of Wewin's bread. by 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. by Tengco, Ralph Jason L.

    Thesis

    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. by Armada, John Vincent E.

    Thesis

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

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

    Thesis

    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. by Villagonzalo, Hanna Genarah A.

    Thesis

    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. by Yadao, Jovelarne A.

    Thesis

    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 by Caspillo, QP Gold Celajes

    Thesis

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

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