Showing 1 - 10 results of 16 for search 'del Valle, Mercedita', query time: 0.15s Refine Results
  1. 1

    Extraction and evaluation of kalamansi oil from kalamansi (Citrus Microcarpa Bunge) peels by Flor, Priscilla A.

    Published 1979
    Thesis

    Extraction and evaluation of kalamansi oil from kalamansi (Citrus Microcarpa Bunge) peels
  2. 2

    Extraction and storage stability of a red colored dye from bignai (Antidesma bunius) by Del Pilar, Ma. Luisa P.

    Thesis

    Extraction and storage stability of a red colored dye from bignai (Antidesma bunius)
  3. 3

    Extraction and evaluation of crude pili pulp oil by Comia, Wilma L.

    Thesis

    Extraction and evaluation of crude pili pulp oil
  4. 4

    A comparative analysis of selected attributes of four brands of longanisa by Mangubat, Ma. Rosario R.

    Thesis

    A comparative analysis of selected attributes of four brands of longanisa
  5. 5

    Trypsin inhibitor in winged bean tuber (Psophocarpus tetragonolobus) and its inactivation by heat by Monserrate, Joji U.

    Thesis

    Trypsin inhibitor in winged bean tuber (Psophocarpus tetragonolobus) and its inactivation by heat
  6. 6

    Extraction and storage stability of red color from Roselle (Hibiscus sabdariffa) by Oarde, Cynthia M.

    Thesis

    Extraction and storage stability of red color from Roselle (Hibiscus sabdariffa)
  7. 7

    The use of chemical pretreatment and meat tenderizer in reducing the cooking time of red kidney beans (Phaseolus vulgaris) by Tabayoyong, Luz B.

    Thesis

    The use of chemical pretreatment and meat tenderizer in reducing the cooking time of red kidney beans (Phaseolus vulgaris)
  8. 8

    Preparation and characterization of mango (Mangifera Indica Casia) peel pectin by Yu, Aileen N.

    Thesis

    Preparation and characterization of mango (Mangifera Indica Casia) peel pectin
  9. 9

    Extraction and evaluation of oleoresin from fresh and dried ginger (Zingiber Officinale Roscoe) by Zamora, Zita G.

    Thesis

    Extraction and evaluation of oleoresin from fresh and dried ginger (Zingiber Officinale Roscoe)
  10. 10

    Sensory quality and stability of ubi (Dioscorea alata Linn.) peel anthocyanin as a food colorant by Paredes, Ma. Dulce C.

    Thesis

    Sensory quality and stability of ubi (Dioscorea alata Linn.) peel anthocyanin as a food colorant

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