Application of Box-Behnken design with response surface methodology in the optimization of thermally processed “lechon paksıw de leyte”

 "Jennilou C.Patindol, Mark Rembert M.Patindol, Dinalen Verano, Bernard Nino Q. Membrebe "
 February 20, 2025

Lechon is a widely known delicacy that is always present in a Filipino home at every event and celebration. The Tacloban City Litson Industry Association (TACLIYA) is a group of continue reading : Application of Box-Behnken design with response surface methodology in the optimization of thermally processed “lechon paksıw de leyte”

Moisture sorption isotherm and shelf-life estimation of blue butterfly pea (Clitoria ternatea linn.) Powder using gab model

 Patindol Jennilou C, Norio Raymark C
 April 28, 2022

Eastern Visayas Food Innovation Center has continually developed products using under-utilized resources for innovation, value-addition, and product and process improvement. One commonly available and underutilized plant is the blue butterfly continue reading : Moisture sorption isotherm and shelf-life estimation of blue butterfly pea (Clitoria ternatea linn.) Powder using gab model