2023-08-08
Faculty Research
Food Technology
indigenous foods, fermentation, characterization, Philippine cuisine
College of Education
Department of Food Technology
Not provided
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This study provides comprehensive characterization of selected traditional Philippine fermented foods—bagoong, patis, and tapuy—analyzing microbial communities, biochemical profiles, nutritional composition, and safety parameters.
en
Electronic
indigenous foods, fermentation, characterization, Philippine cuisine
Dr. Grace Uy. Characterization and Nutritional Profiling of Indigenous Philippine Fermented Foods
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