The development of savory dishes using white yam (Dioscorea rotundata) as a substitute for pork / Carlo Escudero, Vanessa Joyce Bungkalot, Cristilyn L. Chan, Craig Francis Ocañada.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xvi, 146 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development white yam | Dioscorea rotundata | Substitute for pork | Microbial test | Appearance | Taste | Aroma | TextureSummary: This study explores the potential of white yam, a nutrientrich root crop, to replace pork in traditional savory dishes. The primary aim is to evaluate the feasibility of incorporating white yam in place of pork while maintaining the sensory qualities of taste, texture, and appearance that are essential to consumer acceptance.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T Es19de 2024 (Browse shelf) | Available | 3UCBL000028563 | |
| Periodicals | College Library Periodicals | T Es19de 2024 (Browse shelf) | Available | 3UCBL000028564 |
Includes bibliographical references and appendices.
This study explores the potential of white yam, a nutrientrich root crop, to replace pork in traditional savory dishes. The primary aim is to evaluate the feasibility of incorporating white yam in place of pork while maintaining the sensory qualities of taste, texture, and appearance that are essential to consumer acceptance.
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