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Utilization Of Fruit Wine Production By-Products To Tailor The Starch Digestibility Of Locally Consumed Grains – Part Ii. Glycemic Potential Of Bignay (Antidesma Bunius) Pomace On In Vitro Starch Digestibility Of Rice And Rice Composites
Food Science; Fruit Wine, by-Products, glycemic Potential, Bignay (Antidesma Bunius) Pomace
Project ID:
18777
Project Leader:
Reginio, Florencio Jr C.
College:
College of Agriculture and Food Science
Department:
Institute of Food Science and Technology
Start Date:
15 June 2021
End Date:
14 December 2022
Monitor:
OVCRE
Fund Agency:
Enhanced Creative Work and Research Grant

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