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  1. 1

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

    Published 2014
    Thesis

    Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
  2. 2

    Flour from soybean AMA Flour Mill by Belcena, Arturo B.

    Published 1970
    Thesis

    Flour from soybean AMA Flour Mill
  3. 3

    Effect of different supplementation levels of defatted soybean (glycine max) flour on the functional properties of all-purpose flour by Gomez, Graciela Mae N.

    Thesis

    Effect of different supplementation levels of defatted soybean (glycine max) flour on the functional properties of all-purpose flour

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