| 000 -LEADER |
|---|
| fixed length control field |
02011nam a22003017a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190716133519.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
190416b xxu||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
University of Cebu- Banilad |
| Transcribing agency |
University of Cebu- Banilad |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Yap, Gladys D. |
| 245 ## - TITLE STATEMENT |
|---|
| Title |
Developement of Pastry Products using Mung Bean Flour (Vigna Radiata) / |
| Statement of responsibility, etc |
Jhyssa Belle Bediles [and three others]. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Cebu City : |
| Name of publisher, distributor, etc |
University of Cebu, |
| Date of publication, distribution, etc |
2018. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
iii, 64 leaves : |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| Content type term |
text |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| Media type term |
unmediated |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| Carrier type |
volume |
| 501 ## - WITH NOTE |
|---|
| With note |
Thesis (Degree of Bachelor of Science in Hotel and Restaurant Management) -- University of Cebu- Banilad, 2018. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
Summary: Mung Bean is found to be rich in nutrients such as vitamins, protein and calcium. The primary purpose of this study is to develop mung bean as healthy alternative to commercial flour that encourages people to prepare pastry products. Experimental research design method was being used though a self - made questionnaire that was answered by 50 randomly selected senior high school students of University of Cebu- Banilad Campus. The general acceptability of pastry product using mung bean was calculated using the weighted mean. Analysis of variance (ANOVA) was used to test the significant difference between and among the developed pastry comparing to its appearance, taste, texture and aroma and consistency. The pastry product using mung bean in making cupcake, cookies and macaroons were found out to be highly acceptable. In conclusion, promoting such mung bean product is important and will help greatly in enhancing nutrition. |
| 541 ## - IMMEDIATE SOURCE OF ACQUISITION NOTE |
|---|
| Deans/Chairperson |
|
| Department |
|
| Subject Category |
HRM |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
English |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Bediles, Jhyssa Belle, |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Lor, Sheen Veve A. |
| 700 ## - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Templado, Danely Marie B. |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Source of classification or shelving scheme |
|
| Type of record |
Thesis |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Kristine [new] |
| Date encoded |
04/16/2019 |
| 998 ## - LOCAL CONTROL INFORMATION (RLIN) |
|---|
| Encoded by |
Charmaine[edited] |
| Date encoded |
06/21/2019 |
