Abstract
The study explores the pivotal role of food innovation in the global noodle market, focusing on the challenges posed by popular but nutritionally deficient instant noodles. The study looks for alternative health benefits of noodles. A quantitative approach, using survey questionnaires with a 9-point Hedonic Scale was used in the study. The study provides a compelling option for consumers seeking diverse and palatable choices, shaping the ongoing evolution of culinary offerings in the market.
Presenters
John Marco LazaroFaculty Member, College of Industrial Technology, Bulacan State University, Bulacan, Philippines Dolly Maroma
Student, Doctor of Education, Bulacan State University, Bulacan, Philippines Allen Maroma
Professor VI, College of Industrial Technology/ Graduate School, Bulacan State University, Philippines
Details
Presentation Type
Paper Presentation in a Themed Session
Theme
KEYWORDS
Tuyong tawilis, Alternative noodles, Innovation, Health benefits
Digital Media
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