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  1. 1

    Laboratory-scale Preparation of Potentially Inexpensive Low- and Middle-range Protein Molecular Weight Markers for SDS-PAGE by Recuenco, Mariam C.

    Published in Philippine Journal of Science (2019)
    Article

    Laboratory-scale Preparation of Potentially Inexpensive Low- and Middle-range Protein Molecular Weight Markers for SDS-PAGE
  2. 2

    Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines by Alviola, Juma Novie A., Monterde, Viena G.

    Published 2018
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    Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines
  3. 3

    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
  4. 4

    Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake

    Article

    Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake
  5. 5

    Yeast breads from two levels of sweet potato-wheat flour composite by Hans, Rosa J.

    Published 1981
    Thesis

    Yeast breads from two levels of sweet potato-wheat flour composite
  6. 6

    Development of loaf bread from cassava starch-wheat flour composite by De la Cuesta, Jocelyn C.

    Published 1978
    Thesis

    Development of loaf bread from cassava starch-wheat flour composite

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