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  1. 1

    Utilization of 'Alugbati' (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles by Soriano, Pamela C., Alviola, IV, Pedro A., Delima, Aileen Grace D., Alviola, Juma Novie A., Calumba, Kriza Faye A., Villame, Rovi Gem E., Bayogan, Emma Ruth V.

    Published 2020
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    Utilization of 'Alugbati' (Basella alba L.) leaves powder to increase vitamin A content of fresh egg noodles
  2. 2

    Partial characterization of water-soluble mucilage from alugbati (Basella rubra) by Erasquin, Uriel Joseph

    Published 2002
    Thesis

    Partial characterization of water-soluble mucilage from alugbati (Basella rubra)
  3. 3

    Functional properties of hydrocolloids extracted from alugbati (Basella rubra) in food model systems by Fernandez, Fiona Gaile L.

    Thesis

    Functional properties of hydrocolloids extracted from alugbati (Basella rubra) in food model systems

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