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• Sensory quality of custard tart as affected by varying levels of Mabolo (Dispyros blancoi A. DC) Flesh

  Loraine P. Baclayon , Julious B. Cerna , Lynette C. Cimafranca

  85-96

  2020-11-05

  DOI : 10.32945/atr4227.2020

  Abstract View : 33

  ATR 42(2):85-96(2020) downloads: 2
• Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema

  Lynette C. Cimafranca , Ivy C. Emnace , Roberta D. Lauzon , Julious B. Cerna , Windesa B. Yap , Karlo R. Nobleza , Leilani M. Valdevieso

  104-119

  2024-06-29

  DOI : 10.32945/atr4618.2024

  Abstract View : 85

  ATR 46 (1):104-119(2024) downloads: 20