Effects of different levels (15%, 20%, 25%) of quality protein maize (Zea maize Linn.) as wheat flour substitute on the quality and acceptability of chocolate crinkles/ (Record no. 819)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01424nam a22001697a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250403151047.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250403b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Tulingan, Lennie A. |
| 245 ## - TITLE STATEMENT | |
| Title | Effects of different levels (15%, 20%, 25%) of quality protein maize (Zea maize Linn.) as wheat flour substitute on the quality and acceptability of chocolate crinkles/ |
| Statement of responsibility, etc. | Lennie A. Tulingan |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Bayombong: |
| Name of publisher, distributor, etc. | Nueva Vizcaya State University; |
| Date of publication, distribution, etc. | 2011. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | x, 32 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study aimed to determine the effect of different levels of Quality Protein Maize (QPM) flour as wheat flour substitute on the acceptability and quality of chocolate crinkles in terms of color/appearance, flavor/taste and texture.<br/> No significant differences in the general acceptability and quality in terms of appearance/color, flavor/taste, and texture between the control and the experimental crinkles were observed. Their mean ratings had a descriptive equivalent of "like moderately" to "like very much".<br/> This revealed that QPM flour could be used as wheat flour substitute in chocolate crinkles up to 25% without causing any negative effect on the quality and acceptability of the finished products which were "liked moderately" to "liked very much" by the sensory panel.<br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 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 | 04/03/2025 | Donation | U (BSHT) T917e 2011 | U422 | 04/03/2025 | 04/03/2025 | Undergraduate Research |
