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  1. 1

    Physicochemical, textural, and protein digestibility properties of extruded meat analogs prepared from rice bran protein concentrate and black soybean (Glycine max L. cv. Tudela) por Balonga, Bernadeth P.

    Publicado no Philippine Journal of Science (2023)
    Artigo

    Physicochemical, textural, and protein digestibility properties of extruded meat analogs prepared from rice bran protein concentrate and black soybean (Glycine max L. cv. Tudela)
  2. 2

    Sugar-free tastes just as sweet por Uy, Criselda

    Publicado no Health Today Philippines (2007)
    Artigo

    Sugar-free tastes just as sweet

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