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Your search for [author]Mabesa, Linda B. returned 12 records. |
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Microbiological and sensory quality attributes of IDLI from rice with varying amylose content.
by Mabesa, Linda B.;
Subject: Biology; Idli; Polished rice; Dehulled black gram; Phaseolus mungo; Lactobacilli; Leuconostoc mesenteroides.
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Studies on the enzymatic extraction of fruit juices.
by Mabesa, Linda; College, Laguna: UPLB, 1985. 3p. -(NRCP Funded).
Subject: BANANAS; CARICA PAPAYA; FRUIT JUICES; EXTRACTION.
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Chemical analysis and sensory evaluation of depurated mussels.
by Mabesa, Linda B.;
Subject: Fisheries; Perna viridis; Mussels -- Depuration.
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Sensory evaluation of foods.
by Mabesa, Linda B.; 1986.
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Sensory evaluation of foods : principles and methods.
by Mabesa, Linda B.; College, Laguna: College of Agriculture, University of the Philippines at Los Banos, 1986.
Subject: Food -- Sensory evaluation.
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Acceptability of coconut-based snack foods.
by Mabesa, Linda; College, Laguna: UPLB-CA, 1982. 8p.
Subject: COCOS NUCIFERA; COCONUT BYPRODUCTS; ORGANOLEPTIC PROPERTIES.
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Protein enrichment of coco spread with legume flour.
by Mabesa, Linda; College, Laguna: UPLB, IFST, [n.d.]. 18p.
Subject: COCONUT; LEGUMES; FLOURS; FOOD TECHNOLOGY; FOOD ENRICHMENT; PROTEINS.
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Microbiological and sensory quality attributes of IDLI from rice with varying amylase content.
by Kaw, Vatsala;
Subject: ORYZA SATIVA; AMYLASES; MICROBIOLOGICAL AND SENSORY QUALITY; IDLI.
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Changes in Carbohydrates During Kernel Development and after Harvest of Supersweet Corn Cultivar.
by Salazar, Artemio M.;
Subject: Agriculture; Corn.
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Polyphenols in Cooking Banana -- Changes During Ripening and Cooking and Relation to Astringency.
by Uritani, Ikuzo;
Subject: Agriculture; Banana; Plant breeding.
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