Development of squash (Cucurbita maxima) seeds as a main ingredient in making wrapped sticky rice cake (budbud), baked rice cake (bibingka), and steamed rice cake (puto) / Alice Zandra Lauron, Julius Jacob Solatorio, Niña Mae Melendres, Jack Chandler Miro.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xiv, 117 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Product development | Squash seeds | Cucurbita maxima | Taste | Aroma | Texture | Appearance | Coliform | Yeast & molds | Total plate count | Salmonela | Quasi-experimental | University of Cebu-Banilad | PhilippinesSummary: This study explored the potential of squash (Cucurbita maxima) seeds as a primary ingredient in traditional Filipino delicacies such as wrapped sticky rice cake (bibingka), and steamed rice cake (puto). The research aimed to utilize the use of squash (Cucurbita Maxima) seeds, a commonly wasted food, by integrating them into these popular recipes.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T L37de 2024 (Browse shelf) | Available | 3UCBL000028561 |
Includes bibliographical references and appendices.
This study explored the potential of squash (Cucurbita maxima) seeds as a primary ingredient in traditional Filipino delicacies such as wrapped sticky rice cake (bibingka), and steamed rice cake (puto). The research aimed to utilize the use of squash (Cucurbita Maxima) seeds, a commonly wasted food, by integrating them into these popular recipes.
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