000 | 01816nam a22003857a 4500 | ||
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003 | OSt | ||
005 | 20250227123312.0 | ||
008 | 250227b |||||||| |||| 00| 0 eng d | ||
040 |
_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad |
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100 |
_aCuadero, Jean Therese E. _eauthor. |
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245 |
_aThe acceptability of jicama (Pachyrhizus erosus) as a main ingredient in making baked products / _cAudrey C. Baluran, Jean Therese E. Cuadero, Shanielle Kaye E. Larona, Shemariah Faith H. Patigayon. |
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260 |
_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024. |
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300 |
_axii, 124 pages : _bcolor illustrations ; |
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336 |
_2rdacontent _atext |
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337 |
_2rdamedia _aunmediated |
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338 |
_2rdacarrier _avolume |
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504 | _aIncludes bibliographical references and appendices. | ||
520 | _aJicama (Pachyrhizus erosus) is an underutilized root crop that has the potential to enhance the nutritional and sensory qualities of baked products. This study aimed to evaluate the acceptability of Jicama (Pachyrhizus erosus) ass a main ingredient in three types of baked products: biscuits, muffins, and buttered cookies, focusing on sensory attributes such as taste, texture, and appearance. | ||
521 | _aAdult | ||
541 |
_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management |
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546 | _aEnglish | ||
650 | _aJicama (Pachyrhizus erosus) | ||
650 | _aBaked products | ||
650 | _aSensory evaluation | ||
650 | _aOne-way anova | ||
650 | _aMuffins | ||
650 | _aBiscuits | ||
650 | _aButtered cookies | ||
700 |
_aBaluran, Audrey C. _eauthor. |
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700 |
_aLarona, Shanielle Kaye E. _eauthor. |
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700 |
_aPatigayon, Shemariah Faith H. _eauthor. |
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942 |
_2ddc _cBK |
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998 |
_cadryann[new] _d02/27/2025 |
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999 |
_c13286 _d13286 |