Treffer 1 - 10 von 16 für Suche '"Proximate analysis."', Suchdauer: 0,02s Treffer weiter einschränken
  1. 1

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

    Veröffentlicht 2010
    Abschlussarbeit

    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 von Yamuyam, Norman Jay T.

    Veröffentlicht 2010
    Abschlussarbeit

    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 von Madrid, Cameron Lilli Trabajo

    Abschlussarbeit

    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 von Tisuela, Eli Gene T.

    Abschlussarbeit

    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. von Anuevo, Gwen M.

    Abschlussarbeit

    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 von Borreros, Joseph Cruz

    Abschlussarbeit

    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 von Zulueta, Allyssa Mae Aleman

    Abschlussarbeit

    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 von De Juan, Katrina Bernadette Samontanes

    Abschlussarbeit

    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. von Gulmatico, R.L. Christian Glendon Hubero

    Abschlussarbeit

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

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

    Abschlussarbeit

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

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