Utilization of purple yam (Dioscorea alata) and rice (Oryza sativa, L.) flours in cake preparation/ (Record no. 860)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01606nam a22001817a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250404140019.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 250404b |||||||| |||| 00| 0 eng d |
| 040 ## - CATALOGING SOURCE | |
| Transcribing agency | NVSU |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Antonio, Meizhel B. |
| 245 ## - TITLE STATEMENT | |
| Title | Utilization of purple yam (Dioscorea alata) and rice (Oryza sativa, L.) flours in cake preparation/ |
| Statement of responsibility, etc. | Meizhel B. Antonio and Mar Soleil P. Villegas |
| 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 | xv, 64 leaves : |
| Other physical details | photos ; |
| Dimensions | 28 cm. |
| 500 ## - GENERAL NOTE | |
| General note | This study was conducted to develop a novel cake through the use of purple yam and rice flour. Specifically, this study aimed to determine the quality of different formulations of cake in terms of color/appearance, texture, flavor/taste and find out their corresponding degree of acceptability.<br/> The result showed significant differences in color/appearance among the different treatments. The different formulations did not show any significant difference on the texture, taste and flavor of upside-down cake.<br/> The experimental chiffon cake differed significantly with the control cake in appearance/color. No significant differences were observed in the texture. The flavor did not affect the taste, which showed no significant difference among the treatments.<br/> No significant difference on the overall acceptability was perceived by the panel of food evaluators implying that the experimental formulations had the same degree of acceptability as the control.<br/> <br/> |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE | |
| Bibliography, etc. note | Includes appendices and bibliographical references |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Villegas Ma Soleil P. |
| 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 | 04/04/2025 | Donation | U (BSHT) An635u 2008 | U169 | 04/04/2025 | 04/04/2025 | Undergraduate Research |
