000			01187nam a22001817a 4500
003			OSt
005			20250331085837.0
008			250331b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aGalarse, Irene T.
245			_aSensory attributes of rice bran in puddle and fruit cakes/ _cIrene T. Galarse and Espie B. Baloc
260			_aBayombong: _bNueva Vizcaya State University; _c2009.
300			_axii, 63 leaves : _bphotos ; _c28 cm.
500			_aThis study was conducted to determine the food quality of rice bran in puddle cake and fruit cake making in terms of appearance/color, texture and flavor/taste and to find out the general acceptability of the finished product. Results of the study showed the rice bran puddle cake and rice bran fruitcake with indigenous fruits did not differ significantly from that of the control. The general acceptability of both products were rated as "like very much" by the panelist. As to color/appearance, texture, flavor/taste, the control and experimental cakes were given a rating ranging from "moderately desirable" to "very desirable".
504			_aBibliographical References
700			_aBaloc, Espie B.
942			_2ddc _cU _n0
999			_c544 _d544