Developing a Pastry Product with Tropical Liquid Seaweed Eucheuma Cottonii

Developing a Pastry Product with Tropical Liquid Seaweed Eucheuma Cottonii

Currently, our society lives under a deceptive apprehension of there being food abundance. Many humans are surrounded by using quick meals prosperous in calories and unsaturated fats, high-powered advertising, and over-consumption. The mass market has truly emerged as accustomed to the expression of...

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Bibliographic Details
Main Authors:	Lezyl Macas, Jesszon Cano, May Amor Gucor, Lilanie Olaso, Darwin Lim
Format:	Article
Language:	English
Published:	Philippine Association of Institutions for Research, Inc. 2020-03-01
Series:	JPAIR
Subjects:	acceptability product development quasi-experimental bohol philippines
Online Access:	https://philair.ph/index.php/jpair/article/view/776

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