Utilization of ‘Alugbati’ (Basella alba L.) Leaves Powder
to Increase Vitamin A Content of Fresh Egg Noodles
Pamela C. Soriano1, Rovi Gem E. Villame1, Kriza Faye A. Calumba1*, Juma Novie A. Alviola1,
Aileen Grace D. Delima2, Pedro A. Alviola IV3, and Emma Ruth V. Bayogan2
1Department of Food Science and Chemistry
2Department of Biological Sciences and Environmental Studies
3School of Management
University of the Philippines Mindanao, Mintal, Tugbok District, Davao City 8022 Philippines
*Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.
[Download]
Soriano P et al. 2020. Utilization of ‘Alugbati’ (Basella alba L.) Leaves Powder to
Increase Vitamin A Content of Fresh Egg Noodles. Philipp J Sci 149(2): 273–281.
https://doi.org/10.56899/149.02.06
