000			01623nam a22003737a 4500
003			OSt
005			20250227191358.0
008			250226b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aPerjes, June Mickeal Vincent _eauthor.
245			_aAcceptability of dragon fruit (Selenicereus costaricensis) as a main ingredient in making mocktail / _cJune Mickreal Vincent Perjes, Cristyn Ann P. Arco, Mayco Lastimoso.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axiii, 125 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aThe most recent drink trend among today's youth is the mocktail. This drink is a non-alcoholic drink made with fresh fruit to create a refined, refreshing flavor combination. The study focuses on the acceptability of a dragon fruit (Selenicereus costaricensis) as a base in making a mocktail.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aProduct development
650			_aQuasi-experimental
650			_aMocktail
650			_aNon-alcoholic drink
650			_aDragon fruit
650			_aSensory attributes
651			_aCebu City
700			_aArco, Cristyl Ann _eauthor.
700			_aLastimoso, Mayco _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/26/2025
999			_c13277 _d13277