Dangos 1 - 10 canlyniadau o 16 ar gyfer chwilio '"Proximate analysis."', amser ymholiad: 0.02e Mireinio'r Canlyniadau
  1. 1

    Utilization of sago (Metroxylon sagu Rottb.) flour as the major ingredient in processing pre-baked pie crust gan Balaba, Rocky Jay Badilla

    Cyhoeddwyd 2010
    Traethawd Ymchwil

    Utilization of sago (Metroxylon sagu Rottb.) flour as the major ingredient in processing pre-baked pie crust
  2. 2

    Utilization of sago starch (Metroxylon asu Rottb.) as substitute for wheat flour in the production of waffle cones gan Yamuyam, Norman Jay T.

    Cyhoeddwyd 2010
    Traethawd Ymchwil

    Utilization of sago starch (Metroxylon asu Rottb.) as substitute for wheat flour in the production of waffle cones
  3. 3

    Development and evaluation of oyster sauce with oyster extract powder as raw material gan Madrid, Cameron Lilli Trabajo

    Traethawd Ymchwil

    Development and evaluation of oyster sauce with oyster extract powder as raw material
  4. 4

    Incorporation pf dried seaweed (Gracilariopsis bailinae) powder in chocolate moist cake gan Tisuela, Eli Gene T.

    Traethawd Ymchwil

    Incorporation pf dried seaweed (Gracilariopsis bailinae) powder in chocolate moist cake
  5. 5

    Proximate analysis and fatty acid profile Hyophila rosea William and Vesicularia reticulata. gan Anuevo, Gwen M.

    Traethawd Ymchwil

    Proximate analysis and fatty acid profile Hyophila rosea William and Vesicularia reticulata.
  6. 6

    Utilization of Malunggay (Moringa oleifera) seeds in the production of Malunggay energy bar gan Borreros, Joseph Cruz

    Traethawd Ymchwil

    Utilization of Malunggay (Moringa oleifera) seeds in the production of Malunggay energy bar
  7. 7

    Shrimp powder from dried shrimp (Aceets sp.) and its use for protein enhancement in crackers gan Zulueta, Allyssa Mae Aleman

    Traethawd Ymchwil

    Shrimp powder from dried shrimp (Aceets sp.) and its use for protein enhancement in crackers
  8. 8

    Chemical and sensory qualities of bottled in vinegar green mussels (Perna viridis) from Capiz gan De Juan, Katrina Bernadette Samontanes

    Traethawd Ymchwil

    Chemical and sensory qualities of bottled in vinegar green mussels (Perna viridis) from Capiz
  9. 9

    Quality assessment of semolina pasta incorporated with Gracilaria sp. gan Gulmatico, R.L. Christian Glendon Hubero

    Traethawd Ymchwil

    Quality assessment of semolina pasta incorporated with Gracilaria sp.
  10. 10

    Development and characterization of spray dried batuan (Garcinia binucao (Blanco) Choisy) powder. gan Cornelio, April Rose C.

    Traethawd Ymchwil

    Development and characterization of spray dried batuan (Garcinia binucao (Blanco) Choisy) powder.

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