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  1. 1

    Utilization of 'Alugbati' (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles por Soriano, Pamela C., Alviola, IV, Pedro A., Delima, Aileen Grace D., Alviola, Juma Novie A., Calumba, Kriza Faye A., Villame, Rovi Gem E., Bayogan, Emma Ruth V.

    Publicado 2020
    Ligazón do recurso
    Analytics

    Utilization of 'Alugbati' (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles
  2. 2

    Utilization of flour from off-grade unripe cavendish banana in noodles and baked products por Alviola, Juma Novie A.

    Publicado en Banwa (2019)
    Artigo

    Utilization of flour from off-grade unripe cavendish banana in noodles and baked products
  3. 3

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

    Publicado 2018
    Ligazón do recurso
    Analytics

    Physicochemical and functional properties of wheat (Triticum aestivum) and selected local flours in the Philippines
  4. 4

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

    Artigo

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

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