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  1. 1

    Protocol development for prevention and control of COVID-19 disease transmission in communion wafer (hostia) production by Abella, Patricia Victoria A.

    Published 2022
    Book

    Protocol development for prevention and control of COVID-19 disease transmission in communion wafer (hostia) production
  2. 2

    Safety and quality assessment of the micro-scale processing practices of small communion wafers a case study by Arinzol, John Zeus L.

    Published 2020
    Book

    Safety and quality assessment of the micro-scale processing practices of small communion wafers a case study
  3. 3

    Chemical and sensory properties of pandesal fortified with eggshell calcium powder by Grageda, Jan Nicolas

    Published 2019
    Also available in UP Diliman Digital Archives
    Thesis

    Chemical and sensory properties of pandesal fortified with eggshell calcium powder
  4. 4

    Bread and pastry by Osorno, Rene D., Bajao, Grayfield T.

    Published 2019
    Book

    Bread and pastry
  5. 5

    Bakery and confectionery startup

    Published 2018
    Book

    Bakery and confectionery startup
  6. 6

    Bread and pastry production intermediate

    Published 2018
    Book

    Bread and pastry production intermediate
  7. 7

    Bread and pastry production by Prades, Corazon Barateta

    Published 2015
    Book

    Bread and pastry production
  8. 8

    Bread and pastry production by Barateta-Prades, Corazaon

    Published 2015
    Book

    Bread and pastry production
  9. 9

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends by Alcaraz, Ma. Clarizze M.

    Published 2014
    Thesis

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
  10. 10

    Gluten-free yeast bread optimization with response surface methodology by Nicomedes, Christal Elgie Caballero

    Published 2013
    Thesis

    Gluten-free yeast bread optimization with response surface methodology

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