Process optimization of vacuum fried milkfish (Chanos chanos Forksaal) chunks using response surface methodology द्वारा Aguilar, Alexa Marie M.

Process optimization of tamarind (Tamarindus indica L.) concentrate using response surface methodology द्वारा Javier, Jenica T.

Physico-chemical characteristics of fresh-cut and frozen pineapple (ananas comosus) coated with chitosan द्वारा Fideles, Aiyana Faustine D.

Optimization of process parameters for pectin extraction using pomelo (Citrus grandis) peel द्वारा Chua, Jubilee Joy V.

Also available in UP Diliman Digital Archives

Characterization of spray dried kamias (Averrhoa bilimbi) द्वारा Cequeña, Sheila Mae M.

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Process optimization of vacuum fried saba (Musa balbisiana) banana chips using response surface methodology द्वारा Caincol, Desiree H.

Effects of osmotic dehydration on mango (Mangifera indica L. cv. Carabao) at different ripening stages द्वारा Lewis, Xena Eunice D.

Characterization of vacuum-packed sterilized biko as disaster food द्वारा Lim, Jadice J.

Optimization of process parameters for fish oil extraction using atlantic salmon (Salmo salar) frames द्वारा Lota, Pamela Joy P.

Process optimization of vacuum fried mango (Mangifera indica L. cv. Carabao) using response surface methodology द्वारा Mariano, Christine Bernadette d.G