• @dost_pchrd
  • @dostpchrd

    • The Functional Food Program of PCHRD focuses on researches tackling crops and food products that have possible health advantages beyond their distinctive nutritional benefits for the prevention of non communicable diseases


    Seaweed Wine


    Philippine Sweet Potato Flour as a Functional and Technological Food Ingredient


    Mushroom-based Functional Foods


    Fern Powder as a Functional Ingredient

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