Torthaí cuardaigh - Pagulayan, Jin Mark DG

Beachtaigh na torthaí
  1. 1

    Development of stable colorant from the anthocyanin-based aqueous extract of sweet potato (Ipomoea batatas L.) leaves de réir Pagulayan, Jin Mark dG

    Tráchtas


    Íomhá chlúdaigh
  2. 2

    Assessment of Nutritional Quality of Plant-based Meat Alternatives Sold in the Philippines de réir Pagulayan, Jin Mark D.G

    Foilsithe in Philippine Journal of Science (2024)
    Alt


    Íomhá chlúdaigh
  3. 3

    Consumer behavior towards rabbit meat and its potential as pork alternative de réir Banawa, Roselle Niña F.

    Tráchtas


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  4. 4

    Utilization of anthocyanin-rich flour from Balatinaw black rice (Oryza sativa L.) for the development of functional Filipino pan bread (pandesal) de réir Gamboa, Mark Andrie T.

    Foilsithe / Cruthaithe 2023
    Tráchtas


    Íomhá chlúdaigh
  5. 5

    Knowledge, attitude , and perception of Kapampangan consumers towards selected commercially available traditional Kapampangan Foods (TKFs) de réir Baluyut, Carl Katley L.

    Tráchtas


    Íomhá chlúdaigh
  6. 6

    Development of calamansi (Citrofortunella microcarpa) fruit tea based on the preparation of traditional Korean yuja (Citrus junos) tea de réir Fetalvero, Julianne G.

    Tráchtas


    Íomhá chlúdaigh
  7. 7

    Development of instant miki noodles incorporated with coconut meat powder de réir Gonzales, Andrea Kaye S.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Tráchtas


    Íomhá chlúdaigh
  8. 8

    Development of ready-to-drink (RTD) potato milk enriched with spirulina powder using response surface methodology (RSM) de réir Urag, Amanda Gaye A.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Tráchtas


    Íomhá chlúdaigh
  9. 9

    Consumer knowledge, attitude, and perception toward microalgae as food in the Philippines de réir Acosta, Leila Sigrid A.

    Foilsithe / Cruthaithe 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Tráchtas


    Íomhá chlúdaigh
  10. 10

    Development of a nutrition bar using pili nuts (canarium ovatum) and malunggay powder (moringa oleifera) de réir Garcia, Francis Anton S.

    Foilsithe / Cruthaithe 2023
    Available for Universty of the Philippines Diliman via Digital Archives. Click here to access
    Tráchtas


    Íomhá chlúdaigh

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