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Acceptability of dragon fruit (Selenicereus costaricensis) as a main ingredient in making mocktail / June Mickreal Vincent Perjes, Cristyn Ann P. Arco, Mayco Lastimoso.

By: Perjes, June Mickeal Vincent [author.]Contributor(s): Arco, Cristyl Ann [author.] | Lastimoso, Mayco [author.]Material type: Text

TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xiii, 125 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development | Quasi-experimental | Mocktail | Non-alcoholic drink | Dragon fruit | Sensory attributes | Cebu CitySummary: The most recent drink trend among today's youth is the mocktail. This drink is a non-alcoholic drink made with fresh fruit to create a refined, refreshing flavor combination. The study focuses on the acceptability of a dragon fruit (Selenicereus costaricensis) as a base in making a mocktail.

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Item type	Current location	Call number	Status	Date due	Barcode
Periodicals	College Library Periodicals	T P41ac 2024 (Browse shelf)	Available		3UCBL000028562

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Includes bibliographical references and appendices.

The most recent drink trend among today's youth is the mocktail. This drink is a non-alcoholic drink made with fresh fruit to create a refined, refreshing flavor combination. The study focuses on the acceptability of a dragon fruit (Selenicereus costaricensis) as a base in making a mocktail.