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  <titleInfo>
    <title>Acceptability of ginger-turmeric powder as a flavor enhancer in the preparation of pandesal</title>
  </titleInfo>
  <name type="personal">
    <namePart>Madayag, Melanie T.</namePart>
    <role>
      <roleTerm authority="marcrelator" type="text">creator</roleTerm>
    </role>
  </name>
  <name type="personal">
    <namePart>Parocha, Kassandra Mei R., jt.a.</namePart>
  </name>
  <name type="personal">
    <namePart>Peralta, Angel Wie T., jt.a.</namePart>
  </name>
  <typeOfResource>text</typeOfResource>
  <originInfo>
    <issuance>monographic</issuance>
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  <language>
    <languageTerm authority="iso639-2b" type="code">eng</languageTerm>
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  <physicalDescription>
    <form authority="marcform">print</form>
    <extent>xi, 91 leaves  col. ill. 28 cm</extent>
  </physicalDescription>
  <note type="statement of responsibility">Melanie T. Madayag, Kassandra Mei R. Parocha and Angel Wie T. Peralta</note>
  <note>Undergraduate Thesis (BSHM) - Nueva Vizcaya State University</note>
  <note>Includes appendices &amp; bibliography</note>
  <subject>
    <topic>Ginger-turmeric powder</topic>
  </subject>
  <subject>
    <topic>Flavoring</topic>
  </subject>
  <subject>
    <topic>Bread</topic>
  </subject>
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    <recordCreationDate encoding="marc">260219</recordCreationDate>
    <recordChangeDate encoding="iso8601">20260219112429.0</recordChangeDate>
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