Desirability of yacon (Smallanthus sonchifolius) and dagwey (Saurauia subglabria Merr.) in the preparation of crumpet and maja blanca/ (Record no. 538)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01634nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250331085227.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250331b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Villegas, Modelyn C. |
| 245 ## - TITLE STATEMENT | |
| Title | Desirability of yacon (Smallanthus sonchifolius) and dagwey (Saurauia subglabria Merr.) in the preparation of crumpet and maja blanca/ |
| Statement of responsibility, etc. | Modelyn C. Villegas and Karen Leah L. Milla |
| 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, 60 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to determine the potential use of yacon and dagwey in making crumpet and maja blanca and find out the acceptability and desirability in terms of appearance/color, texture and taste.<br/> The result of the study showed no significant difference in the color/appearance of the crumpet. The texture of the experimental treatments were less desirable than the control. The flavor of the finished products did not differ among treatments. <br/>The result of the study also showed a highly significant difference in the color/appearance, the texture and flavor of maja blanca in experimental treatment to that of the control. This implies that the experimental treatments were less desirable in color/appearance, texture and flavor/taste.<br/>As to the degree of acceptability the experimental crumpets were as acceptable as the control while in maja blanca the experimental treatments were less acceptable than the control in terms of flavor/taste on the finished products. <br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Bibliographical References |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Milla, Karen Leah L. |
| 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 | 03/31/2025 | Donation | U (BSHT) V732d 2008 | U173 | 03/31/2025 | 03/31/2025 | Undergraduate Research |
