Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp.) Leaves von Abilgos-Ramos, Riza G., Manaois, Rosaly V., Morales, Amelia V., Mamucod, Henry F.

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Evaluation of Tapuy Lees as a Functional Ingredient in the Snack Food Polvoron von Manaois, Rosaly V, Morales, Amelia V

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Quality Characteristics and Consumer Acceptability of Salt Bread Supplemented with Chili Pepper (Capsicum sp. ) Leaves von Riza G. Abilgos-RAMOS, Rosaly V. MANAOIS, Amelia V. MORALES, Henry F. MAMUCOD

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NOODLE DOUGH ENHANCED WITH RICE WINE LEES FLOUR von MORALES, Amelia V, CASTILLO, Lynnden C, MANAOIS, Rosaly V

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NOODLE DOUGH ENHANCED WITH RICE WINE LEES FLOUR von MORALES, Amelia V, CASTILLO, Lynnden C, MANAOIS, Rosaly V

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Process of Making Brown Rice Cracker Ice Cream Sandwich von MORALES, Amelia V, ABILGOS-RAMOS, Riza G, BALLESTEROS, Josefina F, MANAOIS, Rosaly V, LABARGAN, El Shaira A

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Process of Making Brown Rice Cracker Ice Cream Sandwich von MORALES, Amelia V, ABILGOS-RAMOS, Riza G, BALLESTEROS, Josefina F, MANAOIS, Rosaly V, LABARGAN, El Shaira A

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Parboiling of pigmented and non-pigmented Philippine rice (Oryza sativa L.) cultivars: Textural properties and carbohydrate quality von Zapater, J E I, Manaois, R V

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A METHOD OF PRODUCING STABILIZED RICE BRAN AS NUTRITIOUS ADDITIVE FOR BREAD PRODUCTS AND A PRODUCT OBTAINABLE THEREFROM von MAMUCOD, Henry F, ROMERO, Marissa I, MORALES, Amelia V, MANAOIS, Rosaly I, BULATAO, Rodel M

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A METHOD OF PRODUCING STABILIZED RICE BRAN AS NUTRITIOUS ADDITIVE FOR BREAD PRODUCTS AND A PRODUCT OBTAINABLE THEREFROM von MAMUCOD, Henry F, ROMERO, Marissa I, MORALES, Amelia V, MANAOIS, Rosaly I, BULATAO, Rodel M

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AN ENERGY BAR CONTAINING ADLAI AND RICE von MAMUCOD, Henry F, ROMERO, Marissa I, MORALES, Amelia V, CASTILLO, Maricar B, MANAOIS, Rosaly I, BELGICA, Princess R

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AN ENERGY BAR CONTAINING ADLAI AND RICE von MAMUCOD, Henry F, ROMERO, Marissa I, MORALES, Amelia V, CASTILLO, Maricar B, MANAOIS, Rosaly I, BELGICA, Princess R

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