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  Search result  Your search for [author]Jardenil, June Jasmin A. returned 7 records.  
 
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  Thesis Development of Bouillon cubes from bangos (Chanos Chanos, Forskal).

by Jardenil, June Jasmin A.; 1980.

Subject: Bouillon cubes; Milkfish.

  
     
Relevance: 27.94%
 
     
  Technical Report Softening in fermented green mangoes (Burong mangga).

by Rillo, B. O.; Taguig, Metro Manila: NSTA, 1983. 116p. -(UP-NSTA Proj. No. 8104-In).

Subject: MANGIFERA INDICA; FERMENTATION; CHEMICAL ANALYSIS; ENZYMES.

  
     
Relevance: 24.24%
 
     
  Technical Report Physical and chemical changes in the pectic substances during fermentation.

by Rillo, B. O.; Taguig, Metro Manila: NSTA, 1983. var. p. -(UP-NSTA Proj. No. 8104-In; Phase I).

Subject: MANGIFERA INDICA; FERMENTATION; CHEMICAL ANALYSIS; CHEMICOPHYSICAL PROPERTIES.

  
     
Relevance: 24.24%
 
     
  Technical Report Sources of pectic enzymes and their role in softening during fermentation.

by Rillo, B. O.; Taguig, Metro Manila: NSTA, 1983. var. p. -(UP-NSTA Proj. No. 8104-In; Phase II).

Subject: MANGIFERA INDICA; FERMENTATION; CHEMICAL ANALYSIS; QUALITY.

  
     
Relevance: 24.24%
 
     
  Technical Report Effects of calcium chloride addition and temperature on texture of fermented green mangoes.

by Rillo, B. O.; Taguig, Metro Manila: NSTA, 1983. var. p. -(UP-NSTA Proj. No. 8104-In; Phase III-A).

Subject: MANGIFERA INDICA; FERMENTATION; FOOD ADDITIVES; CHEMICOPHYSICAL PROPERTIES; TEXTURE.

  
     
Relevance: 24.24%
 
     
  Technical Report Effects of varied NaCl levels on the texture of fermented green mangoes.

by Rillo, B. O.; Taguig, Metro Manila: NSTA, 1983. var. p. -(UP-NSTA Proj. No. 8104-In; Phase III-B).

Subject: MANGIFERA INDICA; FERMENTATION; CHEMICOPHYSICAL PROPERTIES; TEXTURE; FOOD ADDITIVES.

  
     
Relevance: 24.24%
 
     
  Book Softening in fermented green mangoes (burong mangga).

by Rillo, Belen O.; [Quezon City: UP-NSTA], 1983.

Subject: Mango; Fermented foods; Fruit -- Preservation; Salting of food.

  
     
Relevance: 22.33%
 
     
 
         
         
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