Samson, Jaztin Loise S.
Acceptability of mung bean "Vigna radiata" as substitute flour in making various pastry dishes such as pancake, cookies, and cake / Jaztin Loise S. Samson, Dorothy C. Damaolao, Selwyn H. Hayag, Jonnabel S. Culong. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xiv, 109 pages : color illustrations ;
Includes bibliographical references and appendices.
Mung bean "Vigna radiata" is a common legume that has a potential to enhance the nutritional value and sensory qualities of pastry products. This study aimed to determine the acceptability level of Mung bean "Vigna radiata" as a substitute flour in making various pastry dishes such as pancake, cookies and cake, focusing on the sensory attributes: taste, texture, aroma and appearance.
Adult
English
Mung bean
Flour substitute
Pastry product
Process and ingredients
Checklist
Quasi-experimental
University of Cebu-Banilad
Acceptability of mung bean "Vigna radiata" as substitute flour in making various pastry dishes such as pancake, cookies, and cake / Jaztin Loise S. Samson, Dorothy C. Damaolao, Selwyn H. Hayag, Jonnabel S. Culong. - Cebu City, Philippines : University of Cebu-Banilad, c2024. - xiv, 109 pages : color illustrations ;
Includes bibliographical references and appendices.
Mung bean "Vigna radiata" is a common legume that has a potential to enhance the nutritional value and sensory qualities of pastry products. This study aimed to determine the acceptability level of Mung bean "Vigna radiata" as a substitute flour in making various pastry dishes such as pancake, cookies and cake, focusing on the sensory attributes: taste, texture, aroma and appearance.
Adult
English
Mung bean
Flour substitute
Pastry product
Process and ingredients
Checklist
Quasi-experimental
University of Cebu-Banilad