Development and optimization of tablea-pili nut spread using mixture response surface methodology by Benig, John Bhenz R.

Process optimization of vacuum fried eggplant (Solanum melongena L.var. fortuner F1) chips using response surface methodology by Baoas, Emmanuel Nathan D.

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Process optimization of cabinet dried mango (Mangifera indica L. cv. Pico) slices using response surface methodology by Ametin, Janine T.

Process optimization of cabinet drying of carabao mango (MangiferaindicaL.) slices using response surface methodology by Ambanloc, Paoline Angelique O.

Physicochemical and functional properties of arrowroot (Maranta arundinacea L.) starch by Leister, Dianne M.

Development of retrogradation-resistant thermally processed suman sa lihiya for use as emergency food by Guiriba, Danisha Niña S.

Development of stable colorants from waste sweet potato (Ipomoea batatas L.) leaves by Tañamor, John Paul S.

Effects of stabilization methods on the chemical properties and antioxidant capacity of rice bran oil by Velasquez, Mary Michelle M.

Determination of cadmium levels in locally available strawberry jam by Vicente, Blessie P.

Optimization of a novel bukayo formulation using response surface methodology and mixture design by Villarante, Angelo Ismael M.