000			02082nam a22005297a 4500
003			OSt
005			20250226190046.0
008			250226b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aSalimbangon, Gene Franz _eauthor.
245			_aDevelopment of pizza using cabbage (Brassica oleracea var. capitata) as a substitute for flour / _cGene Franz Salimbangon, Ma. Sharmaine Sesante, Jessa Carpentero, Jenny Rhose Licayan.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axi, 114 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aThis research aims to explore the potetial of cabbage (Brassica Oleracea Var. Capitata) as a substitute for flour in developing pizza crust.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aCabbage pizza crust
650			_aBrassica oleracea var. capitata
650			_aFlour substitute
650			_aQuasi-experimental research
650			_aSensory acceptability
650			_aSensory attributes (taste, texture, appearance)
650			_aWeighted mean analysis
650			_aPurposive sampling
650			_aEthical research principles
650			_aMicrobial analysis
650			_aYeast and mold
650			_aColiform bacteria
650			_aSalmonella
650			_aAerobic Plate Count (APC)
650			_aLow moisture content
650			_aStorage and shelf life
650			_aSafe and hygienic preparation
650			_aCebu City pizza parlors
650			_aExperimental lots (100g, 200g, 300g cabbage)
700			_aLicayan, Jenny Rhose _eauthor.
700			_aSesante, Ma. Sharmaine _eauthor.
700			_aCarpentero, Jessa _eauthor.
942			_2ddc _cBK
998			_cadryann[new] _d02/26/2025
999			_c13279 _d13279