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Your search for [subject]Flour as food returned 9 records. |
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The Acceptability of kayos flour (Dioscorea, hispida dennst.) as substitute wheat flour in some selected cake recipes.
by Leal, Elena Premaleon.; 1985.
Subject: Flour; Kayos flour; Flour as food.
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Breadnut (Artocarpus Altilis)seed flour and jackfruit (Moracea) seeed flour with all-purpoose flour in the preparation of butter cookies and royal bibingka.
by Ragon, Beatriz Belarmino.; 1985.
Subject: Flour -- Analysis and chemistry; Flour as food.
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Utilization of selected legume flour in puto-making.
by Pagallamman, Emily C.; 1994.
Subject: Soy flour; Flour as food; Puto.
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Utilization of composite flour as calorie-protein supplement.
by Burgos, Myrna A.;
Subject: Flour; Flour as food.
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The acceptability of yautia (xanthosoma violaceum schott) flour as substitute for wheat flour in the preparation of snack items : a comparative study.
by Argayosa, Jessie Alvareda.; 1991.
Subject: Flour as food; Yautia.
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Development and acceptability studies of bamboo shoot flour-supplemented noodles.
by Valmorida, Jose S.;
Subject: Noodles; Flour as food.
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Development of protein enriched noodles from full-fat soy flour and fish flour for human consumption.
by Chamchoi, Yothaphand.; 1980.
Subject: Noodles; Proteins in human nutrition; Flour as food.
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Utilization of mungbean (Phaseolus aurenus roxb) as enrichment flour to baked products for snack items.
by Catabian, Sofia V.; 1998.
Subject: Snack foods; Mung bean -- Economic aspects; Flour as food.
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An experimental study of Palawan as a substitute for commercial flour in making hotcake.
by Vipinosa, Lucila D.;
Subject: Flour as food -- Palawan; Pancakes, waffles, etc. -- Palawan.
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