Quality and acceptability of corn flour in making snacks items (cookies, pastillas and polvoron)/ (Record no. 157)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01644nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250320133901.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250320b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Doles, Senialyn E. |
| 245 ## - TITLE STATEMENT | |
| Title | Quality and acceptability of corn flour in making snacks items (cookies, pastillas and polvoron)/ |
| Statement of responsibility, etc. | Senialyn S. Doles |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2005. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xii, 71 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the potential use of corn flour in making snack items (Cookies, Pastillas and Polvoron) and the effects of increasing levels of corn flour on the general acceptability and quality of snack items in terms of color, texture, flavor and taste. No significant differences were observed on the acceptability color and texture between the experimental cookies to that of the control. A moderately pronounced com flour was detected in the experimental pastillas. No significant differences were noted in the acceptability and flavor of the experimental polvoron, however, highly significant differences were observed in the texture in terms of smoothness and color between experimental treatments with that of the control. All the finished products were adjudged to be "like very much" by the taste panel. Results of the study showed that there were no significant differences among the treatments in terms of acceptability, color, texture and flavor between the experimental snacks items using corn flour to that of the control (flour). |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Undergraduate Research |
| Suppress in OPAC | No |
| Withdrawn status | Lost status | Source of classification or shelving scheme | Damaged status | Not for loan | Home library | Current library | Shelving location | Date acquired | Source of acquisition | Total checkouts | Full call number | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Dewey Decimal Classification | Nueva Vizcaya State University - Bayombong Campus | Nueva Vizcaya State University - Bayombong Campus | Reference Section | 03/20/2025 | Donation | U (BSHT) D663 2005 | 03/20/2025 | 03/20/2025 | Undergraduate Research |
