検索結果 1 - 10 結果 / 15 検索語 'Pagulayan, Jin Mark DG', 処理時間: 0.02秒 結果の絞り込み
  1. 1

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

    出版事項 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    学位論文

    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 著者: Lamela, Andrei M.

    出版事項 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    学位論文

    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 著者: Pagulayan, Jin Mark D.G

    論文

    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) 著者: Garcia, Francis Anton S.

    出版事項 2023
    Available for Universty of the Philippines Diliman via Digital Archives. Click here to access
    学位論文

    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) 著者: Gamboa, Mark Andrie T.

    出版事項 2023
    学位論文

    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) 著者: Baluyut, Carl Katley L.

    学位論文

    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 著者: Zoleta, Kendra Louisa M.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    学位論文

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

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

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    学位論文

    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... 著者: Dionisio, John Ray O.

    学位論文

    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) 著者: Urag, Amanda Gaye A.

    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    学位論文

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

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