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Sensory acceptability of paragis leaves powder as a flavor enhancer in making ice cream

Bayle, Crystal Fe E.

Sensory acceptability of paragis leaves powder as a flavor enhancer in making ice cream Crystal Fe E. Bayle, Nimfa M. Ligawan And Jean P. Palma - x, 84 leaves col. ill 28 cm

Undergraduate Thesis (BSIT - Food Technology) - Nueva Vizcaya State University

Includes appendices & bibliography

Subjects--Topical Terms:
Paragis
Plant analysis
Ice cream, ices, etc..

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Sensory acceptability of paragis leaves powder as a flavor enhancer in making ice cream

NUEVA VIZCAYA STATE UNIVERSITY