The Sensory acceptability and physicochemical properties of vegetable-added cookies / by Cristina O. Elalto.
Material type:
TextLanguage: English Publication details: Indang, Cavite : Cavite State University- Main Campus, 2023.Description: xxii, 220 pages : illustrations ; 28 cmContent type: - text
- unmediated
- volume
- 641.8654 El1 2023
- Graduate School and Open Learning College (GS-OLC). Institute of Food Science and Technology.
| Item type | Current library | Collection | Call number | Materials specified | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
Theses / Manuscripts
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Ladislao N. Diwa Memorial Library Theses Section | Non-fiction | 641.8654 El1 2023 (Browse shelf(Opens below)) | Room use only | T-10778 | 00010439 |
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| 641.8653 Al6 2004 Production of cake from corn flour / | 641.8653 G13 2023 Acceptability of squash cupcake / | 641.8654 Au7 2020 Insta jar / | 641.8654 El1 2023 The Sensory acceptability and physicochemical properties of vegetable-added cookies / | 641.8654 R14 2016 Product development of brownies at Lot's a Pizza Inc. / | 641.874 M52 2023 Concentrated citrus fruit tea using kaong (Arenga pinnata) syrup as sweetener / | 641.875 B27 2022 Quality assurance operations of chocolate milk beverage at URC - Cavite Plant / |
Thesis (Master of Science in Food Science) Cavite State University.
Includes bibliographical references.
Graduate School and Open Learning College (GS-OLC). Institute of Food Science and Technology.
Submitted to the University Library 11/21/2023 T-10778