Gösterilen 1 - 10 sonuçlar arası kayıtlar. 15 sonuç. Aranan kelime 'Pagulayan, Jin Mark DG', Sorgu süresi: 0.02s Sonuçları Daraltın
  1. 1

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

    Baskı/Yayın Bilgisi 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Tez

    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 Yazar: Lamela, Andrei M.

    Baskı/Yayın Bilgisi 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Tez

    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 Yazar: Pagulayan, Jin Mark D.G

    Yayımlandı Philippine Journal of Science (2024)
    Makale

    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) Yazar: Garcia, Francis Anton S.

    Baskı/Yayın Bilgisi 2023
    Available for Universty of the Philippines Diliman via Digital Archives. Click here to access
    Tez

    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) Yazar: Gamboa, Mark Andrie T.

    Baskı/Yayın Bilgisi 2023
    Tez

    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) Yazar: Baluyut, Carl Katley L.

    Tez

    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 Yazar: Zoleta, Kendra Louisa M.

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

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

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

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

    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... Yazar: Dionisio, John Ray O.

    Tez

    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) Yazar: Urag, Amanda Gaye A.

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

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

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