HIGHLIGHTS
SUMMARY
On the same way, due to its excellent 10 in Nueva Vizcaya, and 13 in Quirino, and puto, nutritional and functional properties red rice, has a bibingka, suman, tinudok, tinupic,, and inatata are high potential for a health-based food product, i.e. mostly produced in all provinces (Ibaňez et_al, 2020). health-enhancing characteristics, hence, baby food production (Masni et_al, 2019). According to Rathna et_al(2019), the zinc and iron content of red rice is two to 6.32ab 6.52a three times higher than that of white rice. Ash content 4.32c . . .
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