Archive List of Bachelor of Science in Industrial Technology Major in Food Preparation and Service Management

SENSORY EVALUATION ON THE ACCEPTABILITY OF THE DIFFERENT LEVEL OF MIRACLE FRUIT (Cresentia cujete) IN YOGHURT PRODUCTION
By BSIT-FPSM@gmail.com
Sensory Evaluation of Miracle Fruit (Crescentia cujete) in Making Ice Cream
By BSIT-FPSM@gmail.com
SENSORY EVALUATION ON THE ACCEPTABILITY OF THE DIFFERENT LEVEL OF GUMAMELA FLOWER (Hibiscus rosa-sinensis) in CANDY MAKING
By BSIT-FPSM@gmail.com
SENSORY EVALUATION OF THE HOMEMADE GIANT SWAMP TARO (Cyrtosperma chamissonis) ICE CREAM: A PROPOSED TECHNOLOGY GUIDE
By BSIT-FPSM@gmail.com
SENSORY EVALUATION ON DIFFERENT LEVEL OF MALABAR SPINACH (Basella alba) IN JAM MAKING
By BSIT-FPSM@gmail.com
SENSORY EVALUATION ON THE DIFFERENT LEVEL OF FIDDLEHEAD FERN (Diplazium esculentum) IN ICE CREAM MAKING
By BSIT-FPSM@gmail.com
SENSORY EVALUATION OF THE DIFFERENT LEVEL OF BLACK RICE (Oryza sativa L. indica) IN MINI CAKE PRODUCTION
By BSIT-FPSM@gmail.com
SENSORY EVALUATON ON THE DIFFERENT LEVEL OF MELINJO (Gnetum gnemon) IN ICE CREAM PRODUCTION
By BSIT-FPSM@gmail.com
SENSORY EVALUATION ON THE ACCEPTABILITY LEVEL OF SOFT TARO (Colocasia esculenta) CANDY
By BSIT-FPSM@gmail.com
EMPLOYMENT STATUS OF THE BACHELOR OF SCIENCE IN INDUSTRIAL TECHNOLOGY major in FOOD TECHNOLOGY GRADUATES OF ACADEMIC YEAR 2013 to 2017
By BSIT-FPSM@gmail.com
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