Đang hiển thị 1 - 10 kết quả của 15 cho tìm kiếm 'Pagulayan, Jin Mark DG', thời gian truy vấn: 0.01s Tinh chỉnh kết quả
  1. 1

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

    Được phát hành 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Luận văn

    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 Bằng Lamela, Andrei M.

    Được phát hành 2024
    Available for University of the Philippines Diliman via Digital Archives. Click here to access
    Luận văn

    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 Bằng Pagulayan, Jin Mark D.G

    Xuất bản năm Philippine Journal of Science (2024)
    Bài viết

    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) Bằng Garcia, Francis Anton S.

    Được phát hành 2023
    Available for Universty of the Philippines Diliman via Digital Archives. Click here to access
    Luận văn

    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) Bằng Gamboa, Mark Andrie T.

    Được phát hành 2023
    Luận văn

    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) Bằng Baluyut, Carl Katley L.

    Luận văn

    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 Bằng Zoleta, Kendra Louisa M.

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

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

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

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

    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... Bằng Dionisio, John Ray O.

    Luận văn

    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) Bằng Urag, Amanda Gaye A.

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

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

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