000			01779nam a22003977a 4500
003			OSt
005			20250227192151.0
008			250222b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aEscudero, Carlo _eauthor.
245			_aThe development of savory dishes using white yam (Dioscorea rotundata) as a substitute for pork / _cCarlo Escudero, Vanessa Joyce Bungkalot, Cristilyn L. Chan, Craig Francis Ocañada.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axvi, 146 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aThis 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.
521			_aAdult
541			_yCollege of Hospitaly Management _zHospitality Management
541			_yCollege of Hospitaly Management _zHospitality Management
650			_aProduct development white yam
650			_aDioscorea rotundata
650			_aSubstitute for pork
650			_aMicrobial test
650			_aAppearance
650			_aTaste
650			_aAroma
650			_aTexture
700			_aBungkalot, Vanessa Joyce _eauthor.
700			_aChan, Cristilyn L. _eauthor.
700			_aOcañada, Craig Francis _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/22/2025
999			_c13251 _d13251