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Acceptability of ready-to-drink high protein Aguinaldo blend coffee / by Camille G. Indico.

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TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023Description: xi, 67 pages : illustrations ; 28 cmContent type:

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College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

List(s) this item appears in: Theses 2024

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Holdings
Item type	Current library	Collection	Call number	Materials specified	Status	Notes	Date due	Barcode
Theses / Manuscripts	Ladislao N. Diwa Memorial Library Theses Section	Non-fiction	663.72 In2 2023 (Browse shelf(Opens below))		Room use only	T-9453		00084325

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Previous	663.64 At4 1995 Production of nata de coco : the case of Instafood Corporation, General Trias, Cavite /	663.64 Ay6 2005 Comparative study of the physical and sensory properties of nata from sugar palm sap and coconut milk /	663.64 D59 2006 Sensory properties and market acceptability of nata de coco preserved in kaong syrup /	663.72 In2 2023 Acceptability of ready-to-drink high protein Aguinaldo blend coffee /	663.72 P41 2023 Development of Aguinaldo blend coffee flavored with pandan /	663.72 R14 2023 Formulation of mung bean (Vigna radiata) as tea and its physicochemical analysis /	663.84 Si6 2023 Characterization and molecular identification of acetic acid bacteria isolated during the wet fermentation of Coffea arabica cherries /	Next

Thesis (Bachelor of Science in Food Technology) Cavite State University.

Includes bibliographical references.

College of Agriculture, Food, Environment and Natural Resources (CAFENR) - Institute of Food and Science Technology.

Submitted to the University Library February 16, 2023 T-9453