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Villarino, Blanca J.
9
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1
Relationship of PROP (6-n-propylthiouracil) taster status w..:
Borazon, Elaine Q.
;
Villarino, Blanca J.
;
Magbuhat, Rizza Marie T.
.
Food Research International. 47 (2012) 2 - p. 229-235 , 2012
Link:
https://doi.org/10.1016/..
?
2
RELATIONSHIP OF PROP (6‐N‐PROPYLTHIOURACIL) TASTER STATUS W..:
VILLARINO, BLANCA J.
;
FERNANDEZ, CARLENETH P.
;
ALDAY, JUDIT C.
.
Journal of Sensory Studies. 24 (2009) 3 - p. 354-371 , 2009
Link:
https://doi.org/10.1111/..
?
3
SOCIAL, ECONOMIC AND CULTURAL DIMENSIONS OF SENSORY EVALUAT..:
VILLARINO, BLANCA J.
Journal of Sensory Studies. 24 (2009) 4 - p. 601-620 , 2009
Link:
https://doi.org/10.1111/..
?
4
Descriptive sensory evaluation of virgin coconut oil and re..:
Villarino, Blanca J.
;
Dy, Lianne Marsha
;
Lizada, Ma. Concepćion C.
LWT - Food Science and Technology. 40 (2007) 2 - p. 193-199 , 2007
Link:
https://doi.org/10.1016/..
?
5
Quality and health dimensions of pulse-based dairy alternat..:
Villarino, Casiana Blanca J.
;
Alikpala, Heart Maryse A.
;
Begonia, Adrian F.
...
Critical Reviews in Food Science and Nutrition. 64 (2022) 8 - p. 2375-2421 , 2022
Link:
https://doi.org/10.1080/..
?
6
The effects of bread‐making process factors on Australian s..:
Villarino, Casiana Blanca
;
Jayasena, Vijay
;
Coorey, Ranil
..
International Journal of Food Science & Technology. 49 (2014) 11 - p. 2373-2381 , 2014
Link:
https://doi.org/10.1111/..
?
7
Optimization of formulation and process of Australian sweet..:
Villarino, Casiana Blanca Jucar
;
Jayasena, Vijay
;
Coorey, Ranil
..
LWT - Food Science and Technology. 61 (2015) 2 - p. 359-367 , 2015
Link:
https://doi.org/10.1016/..
?
8
Creación, modificación y extinción de las Entidades pública..:
Hernández Oliver, Blanca
;
Villarino Marzo, Jorge
Asamblea. Revista parlamentaria de la Asamblea de Madrid. 2 (2004) 2 - p. 515-521 , 2004
Link:
https://doi.org/10.59991..
?
9
Las Entidades públicas empresariales:
Hernández Oliver, Blanca
;
Villarino Marzo, Jorge
Asamblea. Revista parlamentaria de la Asamblea de Madrid. 2 (2004) 2 - p. 461-508 , 2004
Link:
https://doi.org/10.59991..
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