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  1. 1

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

    Wydane 2010
    Praca dyplomowa

    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 od Yamuyam, Norman Jay T.

    Wydane 2010
    Praca dyplomowa

    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 od Madrid, Cameron Lilli Trabajo

    Praca dyplomowa

    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 od Tisuela, Eli Gene T.

    Praca dyplomowa

    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. od Anuevo, Gwen M.

    Praca dyplomowa

    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 od Borreros, Joseph Cruz

    Praca dyplomowa

    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 od Zulueta, Allyssa Mae Aleman

    Praca dyplomowa

    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 od De Juan, Katrina Bernadette Samontanes

    Praca dyplomowa

    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. od Gulmatico, R.L. Christian Glendon Hubero

    Praca dyplomowa

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

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

    Praca dyplomowa

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

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