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Salimbangon, Gene Franz

Development of pizza using cabbage (Brassica oleracea var. capitata) as a substitute for flour / Gene Franz Salimbangon, Ma. Sharmaine Sesante, Jessa Carpentero, Jenny Rhose Licayan. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xi, 114 pages : color illustrations ;

Includes bibliographical references and appendices.

This research aims to explore the potetial of cabbage (Brassica Oleracea Var. Capitata) as a substitute for flour in developing pizza crust.

Adult


English

Subjects--Topical Terms:
Cabbage pizza crust
Brassica oleracea var. capitata
Flour substitute
Quasi-experimental research
Sensory acceptability
Sensory attributes (taste, texture, appearance)
Weighted mean analysis
Purposive sampling
Ethical research principles
Microbial analysis
Yeast and mold
Coliform bacteria
Salmonella
Aerobic Plate Count (APC)
Low moisture content
Storage and shelf life
Safe and hygienic preparation
Cebu City pizza parlors
Experimental lots (100g, 200g, 300g cabbage)