Desirability of bread pudding enriched with squash (cucurbita maxima) and carrots (daucus carota), and high fiber bar enriched with glutinous rice and rice bran/ (Record no. 391)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01461nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250321162154.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250321b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Ambatali, April Rose F. |
| 245 ## - TITLE STATEMENT | |
| Title | Desirability of bread pudding enriched with squash (cucurbita maxima) and carrots (daucus carota), and high fiber bar enriched with glutinous rice and rice bran/ |
| Statement of responsibility, etc. | April Rose F. Ambatali and Mhayflor O. Domingo |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University, |
| Date of publication, distribution, etc. | 2008. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | xiii, 67 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the desirability of squash and carrots as food enrichment in bread pudding and high fiber bar in terms of in terms of color/appearance, texture and flavor/taste and find out the degree of acceptability of the finished products.<br/>Result of the experiment showed no significant differences on the color/appearance of bread pudding and high fiber bar. The experimental treatments of both food products were as desirable in texture, flavor/taste as the control.<br/>Bread pudding and high fiber bar enriched with squash and carrots were as acceptable as the control. The degree of acceptability was described to be "like very much" for the pudding and "like moderately" for high fiber bar by the taste panel.<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology - Food and Nutrition) |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Domingo, Mhayflor O. |
| 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 | Barcode | 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 | 03/21/2025 | Donation | U (BSHT) Am491d 2008 | U170 | 03/21/2025 | 03/21/2025 | Undergraduate Research |
