TY  - BOOK
AU  - Samson, Jaztin Loise S.
AU  - Damaolao, Dorothy C. 
AU  - Hayag, Selwyn H. 
AU  - Culong, Jonnabel S. 
TI  - Acceptability of mung bean "Vigna radiata" as substitute flour in making various pastry dishes such as pancake, cookies, and cake
PY  - 2024///
CY  - Cebu City, Philippines
PB  - University of Cebu-Banilad
KW  - Mung bean
KW  - Flour substitute
KW  - Pastry product
KW  - Process and ingredients
KW  - Checklist
KW  - Quasi-experimental
KW  - University of Cebu-Banilad
N1  - Includes bibliographical references and appendices; Adult
N2  - 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
ER  -