Näytetään 1 - 10 yhteensä 15 tuloksesta haulle 'Pagulayan, Jin Mark DG', hakuaika: 0,02s Tarkenna hakua
  1. 1

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

    Julkaistu 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Opinnäyte

    Consumer knowledge, attitude, and perception toward microalgae as food in the Philippines
  2. 2

    Food safety knowledge, attitude, and practices (KAP) of Filipino rice cake (FRC) street vendors in Cainta, Rizal Tekijä Lamela, Andrei M.

    Julkaistu 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Opinnäyte

    Food safety knowledge, attitude, and practices (KAP) of Filipino rice cake (FRC) street vendors in Cainta, Rizal
  3. 3

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

    Julkaisussa Philippine Journal of Science (2024)
    Artikkeli

    Assessment of Nutritional Quality of Plant-based Meat Alternatives Sold in the Philippines
  4. 4

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

    Julkaistu 2023
    Available for Universty of the Philippines Diliman via Digital Archives. Click here to access
    Opinnäyte

    Development of a nutrition bar using pili nuts (canarium ovatum) and malunggay powder (moringa oleifera)
  5. 5

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

    Julkaistu 2023
    Opinnäyte

    Utilization of anthocyanin-rich flour from Balatinaw black rice (Oryza sativa L.) for the development of functional Filipino pan bread (pandesal)
  6. 6

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

    Opinnäyte

    Knowledge, attitude , and perception of Kapampangan consumers towards selected commercially available traditional Kapampangan Foods (TKFs)
  7. 7

    Development of low carbohydrate pan de sal bread using mixture design methodology Tekijä Zoleta, Kendra Louisa M.

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

    Development of low carbohydrate pan de sal bread using mixture design methodology
  8. 8

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

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

    Development of instant miki noodles incorporated with coconut meat powder
  9. 9

    Do you MSME? development of a perception-based marketing framework for micro, small, and medium-sized (MSM) calamansi (Citrofortunella microcarpa) juice drink enterprises in the Na... Tekijä Dionisio, John Ray O.

    Opinnäyte

    Do you MSME? development of a perception-based marketing framework for micro, small, and medium-sized (MSM) calamansi (Citrofortunella microcarpa) juice drink enterprises in the National Capital Region (NCR) amidst the COVID-19 pandemic
  10. 10

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

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

    Development of ready-to-drink (RTD) potato milk enriched with spirulina powder using response surface methodology (RSM)

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