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  1. 1

    Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk by Mariano, Janice C.

    Published in Acta Manilana (2011)
    Article

    Improvement of textural properties of yogurt made from reduced-fat carabao milk by whey protein content adjustment and heat treatment of the milk
  2. 2

    Milk proteins from expression to food

    Published 2009
    Book

    Milk proteins from expression to food
  3. 3

    Effect of processing on properties of protein-lipid films from peanut milk by Del Rosario, R. R.

    Article

    Effect of processing on properties of protein-lipid films from peanut milk
  4. 4

    Development and biological evaluation of tuber-legume-milk protein blends [microform] by Ruiz, Victorina Mata

    Published 1977
    Visual Material

    Development and biological evaluation of tuber-legume-milk protein blends [microform]
  5. 5

    Development and biological evaluation of tuber-legume-milk protein blends by Ruiz, Victorina Mata

    Book

    Development and biological evaluation of tuber-legume-milk protein blends
  6. 6

    Development and biological evaluation of tuber-legume-milk protein blends by Ruiz, Victorina Mata

    Book

    Development and biological evaluation of tuber-legume-milk protein blends
  7. 7

    Formulation of natural-based body treatment products clay mask, scrub, and toner by Pondoc, Aizza Joy

    Thesis

    Formulation of natural-based body treatment products clay mask, scrub, and toner

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