000			01820nam a22003857a 4500
003			OSt
005			20250227191151.0
008			250227b |||||||| |||| 00| 0 eng d
040			_aUniversity of Cebu-Banilad _cUniversity of Cebu-Banilad
100			_aSamson, Jaztin Loise S. _eauthor.
245			_aAcceptability of mung bean "Vigna radiata" as substitute flour in making various pastry dishes such as pancake, cookies, and cake / _cJaztin Loise S. Samson, Dorothy C. Damaolao, Selwyn H. Hayag, Jonnabel S. Culong.
260			_aCebu City, Philippines : _bUniversity of Cebu-Banilad, _cc2024.
300			_axiv, 109 pages : _bcolor illustrations ;
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
504			_aIncludes bibliographical references and appendices.
520			_aMung bean "Vigna radiata" is a common legume that has a potential to enhance the nutritional value and sensory qualities of pastry products. This study aimed to determine the acceptability level of Mung bean "Vigna radiata" as a substitute flour in making various pastry dishes such as pancake, cookies and cake, focusing on the sensory attributes: taste, texture, aroma and appearance.
521			_aAdult
541			_xOsorno, Rene _yCollege of Hospitaly Management _zHospitality Management
546			_aEnglish
650			_aMung bean
650			_aFlour substitute
650			_aPastry product
650			_aProcess and ingredients
650			_aChecklist
650			_aQuasi-experimental
650			_aUniversity of Cebu-Banilad
700			_aDamaolao, Dorothy C. _eauthor.
700			_aHayag, Selwyn H. _eauthor.
700			_aCulong, Jonnabel S. _eauthor.
942			_2ddc _cTHE
998			_cadryann[new] _d02/27/2025
999			_c13287 _d13287