Relationship of PROP (6-n-propylthiouracil) taster status to salty and umami taste perception food preferences and consumption of selected Filipino adults with hypertension door Fornolles, Shaira Erika Noelle T.

Also available in UP Diliman Digital Archives

Process optimization of cabinet dried osmotically dehydrated mango (Mangifera indica L. cv. Pico) slices using response surface methodology door Garcia, Shekinah D.

Also available in UP Diliman Digital Archives

Optimization of repacking solution formulation of pickled 'pico' mangoes (Mangifera indica L. cv. Pico) using response surface methodology door Gaw, Marie Charlotte I.

Also available in UP Diliman Digital Archives

Process optimization of osmotically dehydrated mango (Mangifera indica L. cv. Pico) slices using response surface methodology door Labrador, Grenadine Mae R.

Process optimization of osmotically dehydrated mango (Mangifera indica L. cv. Katchamita) slices door Lazo, Olga Monina Y.

Process optimization of cabinet dried mango (Mangifera indica L. cv. Carabao) flour from seed kernels using response surface methodology door Lee, Erickson Christian C.

Process optimization of vacuum fried osmotically dehydrated mango (Mangifera indica L. cv. Pico) chips using response surface methodology door Madjilon, Fatimah M.

Development of multifunctional cassava starch-based edible coating for pork and chicken meats stored at ambient temperatures door Manalo, Monica R.

Quality characterization of green mung bean cultivar Pag-asa 07-Mg 11 (Kintab) (Vigna radiata (L. Wilczek)) starch-based noodles and its corn (Zea mays) starch blend at various sta... door Mercado, Niño Sandro J.

Characterization of rice cake wrapped in young banana leaf (Suman Tili) through physicochemical and proximate analysis door Muncal, Elden Pamiloza