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  1. 1

    Functional additives for bakery foods by Stauffer, Clyde E.

    Published 1990
    Book

    Functional additives for bakery foods
  2. 2

    Quality of baked Pan de Sal as affected by dough freezing rate by Salvador, Nina D.

    Thesis

    Quality of baked Pan de Sal as affected by dough freezing rate
  3. 3

    Development of cheese-flavored frozen pizza dough by Soriano, Maria Sienna O.

    Thesis

    Development of cheese-flavored frozen pizza dough
  4. 4

    Quality of baked Pan de Sal as affected by dough freezing rate by Salvador, Nina D.

    Thesis

    Quality of baked Pan de Sal as affected by dough freezing rate
  5. 5

    A study on the storage stability of frozen uncooked sweet yeast-fermented dough with filling by Serrano, Anna Mae Jacob

    Thesis

    A study on the storage stability of frozen uncooked sweet yeast-fermented dough with filling

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