CALL FOR PAPER 2025
2025-01-17
JEEAR is now accepting original research articles and brief technical reports for Volume 4, Issue 1
Read more about CALL FOR PAPER 2025JEEAR is now accepting original research articles and brief technical reports for Volume 4, Issue 1
Read More Read more about CALL FOR PAPER 2025About the Cover
Green Saba bananas, owing to their high resistant starch content, are potential sources of gluten-free flour—an emerging functional ingredient whose quality is influenced by acid pretreatments, underscoring innovations in food processing and the valorization of underutilized agricultural resources. Read more of this article by Aliganza et al. on pages 16-29. Photo courtesy of Karen P. Aliganza.
Designed by: Mamerto E. Herrera III
ISSN 2599-4395 (Print)
ISSN 2651-8260 (Online)