Quality and acceptability of burger patty as influenced by the levels of mung bean (Vigna radiata) flour as meat substitute von Morbos, Clarita, Bandalan, Melogen, Gonzaga, Jenalyn, Cabugawan, Eliza, Galvez, Lorina

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Effect of ginger extract and sugar level in the sensorial quality and acceptability of Sinaging processed from swamp taro (Cyrtosperma chamissonis) von Bandalan, Melogen, Morbos, Clarita, Gonzaga, Jenalyn, Cabugawan, Eliza, Lombrio, Amalia Paraluman

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PROCESS OF PRODUCING A BURGER PATTY WITH MUNG BEAN FLOUR von GONZAGA, Jenalyn M, GALVEZ, Lorina A, CABUGAWAN, Eliza C, BANDALAN, Melogen B, MORBOS, Clarita E

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PROCESS OF PRODUCING A BURGER PATTY WITH MUNG BEAN FLOUR von GONZAGA, Jenalyn M, GALVEZ, Lorina A, CABUGAWAN, Eliza C, BANDALAN, Melogen B, MORBOS, Clarita E

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COMPOSITION OF BURGER PATTY WITH MUNG BEAN FLOUR von GONZAGA, Jenalyn M, GALVEZ, Lorina A, CABUGAWAN, Eliza C, BANDALAN, Melogen B, MORBOS, Clarita E

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COMPOSITION OF A BURGER PATTY WITH MUNG BEAN FLOUR von GONZAGA, Jenalyn M, GALVEZ, Lorina A, CABUGAWAN, Eliza C, BANDALAN, Melogen B, MORBOS, Clarita E

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