Development of pizza using cabbage (Brassica oleracea var. capitata) as a substitute for flour / Gene Franz Salimbangon, Ma. Sharmaine Sesante, Jessa Carpentero, Jenny Rhose Licayan.
Material type:
TextPublisher: Cebu City, Philippines : University of Cebu-Banilad, c2024Description: xi, 114 pages : color illustrationsContent type: text Media type: unmediated Carrier type: volumeSubject(s): Cabbage pizza crust | Brassica oleracea var. capitata | Flour substitute | Quasi-experimental research | Sensory acceptability | Sensory attributes (taste, texture, appearance) | Weighted mean analysis | Purposive sampling | Ethical research principles | Microbial analysis | Yeast and mold | Coliform bacteria | Salmonella | Aerobic Plate Count (APC) | Low moisture content | Storage and shelf life | Safe and hygienic preparation | Cebu City pizza parlors | Experimental lots (100g, 200g, 300g cabbage)Summary: This research aims to explore the potetial of cabbage (Brassica Oleracea Var. Capitata) as a substitute for flour in developing pizza crust.
| Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Periodicals | College Library Periodicals | T Sa33de 2024 (Browse shelf) | Available | 3UCBL000028555 |
Includes bibliographical references and appendices.
This research aims to explore the potetial of cabbage (Brassica Oleracea Var. Capitata) as a substitute for flour in developing pizza crust.
Adult
Osorno, Rene College of Hospitality Management Hospitality Management
English
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