Sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch), carrots (Daucus carota, var sativa), and yacon (Smallanthus sanchifolius)/ (Record no. 449)
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| 000 -LEADER | |
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| fixed length control field | 01605nam a22001937a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250328134026.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250328b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Licyayo, Remedios T. |
| 245 ## - TITLE STATEMENT | |
| Title | Sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch), carrots (Daucus carota, var sativa), and yacon (Smallanthus sanchifolius)/ |
| Statement of responsibility, etc. | Remedios T. Licyayo and Maryhope N. Tugguin |
| 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 | xii, 66 leaves : |
| Other physical details | illustration, photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the sensory traits of cassava crackle and rice flour brownies enriched with squash (Cucurbita maxima dutch) Carrots (Daucus, Carota, var sativa) and yacon (Smallanthus Sanchifolius) in preparation of crackle and brownies in terms of color/appearance, texture flavor/taste, and to find out the general acceptability of the finished products.<br/>Results of the study showed that the cassava crackle and rice flour brownies did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelists. As to color/appearance, texture, flavor/taste, the control and experimental crackles as well as the brownies were given a rating ranging from "moderately desirable" to "very desirable".<br/> |
| 500 ## - GENERAL NOTE | |
| General note | Thesis (Bachelor of Science in Home Technology – Food and Nutrition) |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Tugguin, Maryhope N., author. |
| 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 | General Reference Section | 03/28/2025 | Donation | U (BSHT) L711s 2008 | U172 | 03/28/2025 | 03/28/2025 | Undergraduate Research |
