TY  - BOOK
AU  - Salimbangon, Gene Franz
AU  - Licayan, Jenny Rhose
AU  - Sesante, Ma. Sharmaine
AU  - Carpentero, Jessa
TI  - Development of pizza using cabbage (Brassica oleracea var. capitata) as a substitute for flour
PY  - 2024///
CY  - Cebu City, Philippines
PB  - University of Cebu-Banilad
KW  - Cabbage pizza crust
KW  - Brassica oleracea var. capitata
KW  - Flour substitute
KW  - Quasi-experimental research
KW  - Sensory acceptability
KW  - Sensory attributes (taste, texture, appearance)
KW  - Weighted mean analysis
KW  - Purposive sampling
KW  - Ethical research principles
KW  - Microbial analysis
KW  - Yeast and mold
KW  - Coliform bacteria
KW  - Salmonella
KW  - Aerobic Plate Count (APC)
KW  - Low moisture content
KW  - Storage and shelf life
KW  - Safe and hygienic preparation
KW  - Cebu City pizza parlors
KW  - Experimental lots (100g, 200g, 300g cabbage)
N1  - Includes bibliographical references and appendices; Adult
N2  - This research aims to explore the potetial of cabbage (Brassica Oleracea Var. Capitata) as a substitute for flour in developing pizza crust.
ER  -