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

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

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

Also available in UP Diliman Digital Archives

Bread and pastry 著者: Osorno, Rene D., Bajao, Grayfield T.

Bakery and confectionery startup

Bread and pastry production intermediate

Bread and pastry production 著者: Barateta-Prades, Corazaon

Bread and pastry production 著者: Prades, Corazon Barateta

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

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