Mostrando 21 - 30 resultados de 40 para a busca '"Nata de coco"', tempo de busca: 0.02s Refinar Resultados
  1. 21

    A feasibility study on nata de coco production for Region VIII por Araullo, Carmen Carmela, Borja, Imelda

    Publicado em 1986
    Tese

    A feasibility study on nata de coco production for Region VIII
  2. 22

    Causitive organism, nature and properties of nata de coco [microform] por Dimaguila, Linda A. 1926-

    Publicado em 1977
    Visual Material

    Causitive organism, nature and properties of nata de coco [microform]
  3. 23

    Immobilization of saccharomyces cerevisiae on nata de coco effects of agitation rate and nata de coco geometry por Hipolito, Miguel Carlo A.

    Tese

    Immobilization of saccharomyces cerevisiae on nata de coco effects of agitation rate and nata de coco geometry
  4. 24

    Development of chrysanthemum-flavored nata de coco in syrup por Ong, Melanie

    Tese

    Development of chrysanthemum-flavored nata de coco in syrup
  5. 25

    Effects of aeration, addition of yeast extract and use of spent liquor in the starter culture medium on nata de coco production por Panganiban, Allan Alvin M.

    Tese

    Effects of aeration, addition of yeast extract and use of spent liquor in the starter culture medium on nata de coco production
  6. 26

    The effects of pH regulation using acetate buffer on the yield of nata de coco (coconut gel) using acetobacter pasteurianus por Marcelino, Dorothy Palomares

    Tese

    The effects of pH regulation using acetate buffer on the yield of nata de coco (coconut gel) using acetobacter pasteurianus
  7. 27

    Feasibility of aspartame application in nata de coco por Miana, Christine Gutierrez

    Tese

    Feasibility of aspartame application in nata de coco
  8. 28

    Development of lychee flavored nata de coco in syrup por Tan, Jennifer Tan

    Tese

    Development of lychee flavored nata de coco in syrup
  9. 29

    Preparation of carboxymethylcellulose from nata de coco and its assessment as potential food additive por Manguiat, Lydia S.

    Tese

    Preparation of carboxymethylcellulose from nata de coco and its assessment as potential food additive
  10. 30

    Feasibility of accelerating "Nata de coco" production using varying amounts of Acetobacter xylinum por Aldover, Lalaine Dacer

    Tese

    Feasibility of accelerating "Nata de coco" production using varying amounts of Acetobacter xylinum

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