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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) wine pomace on invitro starch
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:
01 August 2021
End Date:
31 January 2023
Monitor:
OVCRE
Fund Agency:
Enhanced Creative Work and Research Grant

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