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  • Local in Bicol University

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    moguyah
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    Three local studies conducted at Bicol University's Polangui Campus explored utilizing fruit byproducts into flour and baked goods. The first study looked at turning soursop fruit into flour and baked products. The second examined using banana peel as flour and by-products. And the third harnessed rimas fruit potential in baked goods.

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    Three local studies conducted at Bicol University's Polangui Campus explored utilizing fruit byproducts into flour and baked goods. The first study looked at turning soursop fruit into flour and baked products. The second examined using banana peel as flour and by-products. And the third harnessed rimas fruit potential in baked goods.

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    1 views1 page

    Local in Bicol University

    Uploaded by

    moguyah
    Three local studies conducted at Bicol University's Polangui Campus explored utilizing fruit byproducts into flour and baked goods. The first study looked at turning soursop fruit into flour and baked products. The second examined using banana peel as flour and by-products. And the third harnessed rimas fruit potential in baked goods.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Local in Bicol University

    Sanorjo, M. J. J., Moises, N. L., Bertos, L.V., Federico, R., Biasca, J., Baria, J., (2018). Utilization of
    Soursop Fruit (Annona muricata) into flour and Baked Products. Bicol University Polangui
    Campus.
    Canlapan, C., Saquido, M., Nieto, M.M., (2016). Utilization of Banana Fruit Peel into Flour and
    By-products. Bicol University Polangui Campus.
    Bicol, G.M., Ante, C.F., (2016). Harnessing the Potential of Rimas into Baked Products. Bicol
    University Polangui Campus.

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