Lexicon verification for sensory analysis of putong Polo by Tepace, Cherry C.

Evaluation of factors affecting retrogradation in a vacuum-packed, thermally processed whole kernel glutinous rice cake model system by Gonzales, Benjamin A.

Correlation of food handling practices of vendors in Pasig City Mega Market on microbiological quality of ready-to-eat Filipino steamed rice cakes by Javinal, Elaine Rizza P.

Available for University of the Philippines Diliman via Digital Archives. Click here to access

Shelf-life estimation and characterization of traditional purple sticky rice cake (binanban) by Ofalsa, Jeanne Emily P.

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Advertising Ferino's bibingka by Gesilva, Denise F.

Human bibingka Leytenos under Japanese rule (1942-1944). [article]. by Borrinaga, George Emmanuel R.

Physicochemical and microbiological characterization of traditional bayi-bayi produced in Miag-ao, Iloilo, Philippines by Tanangonan, Fennie Mae T.

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Eulalia Ordonia.

Physico-chemical and sensorial properties of alpha-amylase treated puto (steamed rice cake) by Pedregoza, Joe Rey C.