University of Cebu-Banilad Library catalog › Details for: Acceptability of mung bean "Vigna radiata" as substitute flour in making various pastry dishes such as pancake, cookies, and cake /

Normal view MARC view ISBD view

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.

By: Samson, Jaztin Loise S [author.]Contributor(s): Damaolao, Dorothy C [author.] | Hayag, Selwyn H [author.] | Culong, Jonnabel S [author.]Material type: Text

TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xiv, 109 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Mung bean | Flour substitute | Pastry product | Process and ingredients | Checklist | Quasi-experimental | University of Cebu-BaniladSummary: 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.

Tags from this library: No tags from this library for this title. Log in to add tags.

Average rating: 0.0 (0 votes)

Holdings ( 1 )
Title notes ( 5 )
Comments ( 0 )

Item type	Current location	Call number	Status	Date due	Barcode
Periodicals	College Library Periodicals	T Sa49ac 2024 (Browse shelf)	Available		3UCBL000028558

Browsing College Library shelves, Shelving location: Periodicals Close shelf browser

Previous	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	No cover image available No cover image available	Next
Previous	T Sa33he 2022 Health issues and the impact on the well-being of the elderly in selected Cebu City nursing homes /	T Sa33pe 2024 Perception of safety culture and adherence to safety standards of the elderly among caregivers in nursing homes /	T Sa38in 2024 Inventory management practices of rice retail stores in Mandaue City /	T Sa49ac 2024 Acceptability of mung bean "Vigna radiata" as substitute flour in making various pastry dishes such as pancake, cookies, and cake /	T Sa58pe 2023 Perceptions of senior high students in academic writing problems /	T Sa59de 2016 Development of papaya (carica papaya) as ketchup /	T Sa59im 2020 Impact of new normal safety protocols to the restaurant employees /	Next

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.