000			02750nam a2200325 a 4500
003			OSt
005			20230201083642.0
008			070423s19uu xx 00 eng d
040			_cCvSU Main Campus Library
041	0		_aeng
082	0	4	_a664 _bB22 2000
100			_922179 _aIglesia, Abigael _eauthor
245	1	0	_aBanana and cassava flour as substitute to wheat flour in making fresh miki noodles / _cAbigael Iglesia
260	0		_aIndang, Cavite : _bCavite State University- Main Campus, _c2000.
300			_axvi, 54 pages : _billustrations ; _c28 cm.
336			_2rdacontent _atext
337			_2rdamedia _aunmediated
338			_2rdacarrier _avolume
500			_aApplied Research IV (Agri-Science Curriculum) Cavite State University.
504			_aIncludes bibliographical references.
508			_aScience High School, College of Education (CED)
520	3		_a IGLESIA, ABIGAEL T., ROSARDA, QUENNIE J., MATIAG, MA. JOANA S., MOJICA KAREN ABIGAEL, Applied Research 111 (General Science Curriculum), Cavite state University, Indang, Cavite, "BANANA FLOUR AND CASSAVA FLOUR AS SUBSTITUTE TO WHEAT FLOUR IN MAKING FRESH MIKI NOODLES" Advisers: Prof. Fe Dimero, Prof. Dulce Ramos The study entitled "Banana Flour and Cassava Flour as Substitute to Wheat Flour in Making Fresh Miki Noodles" was conducted to prepare noodles utilizing banana and cassava flour. This was conducted at the Food Processing Center of Cavite State University, Indang, Cavite from August 1999 to January 2000. Different combinations of banana flour and cassava flour were used in preparing the noodles. Based on the results of chemical analysis, Treatment 0 (100% wheat flour) contains the desired moisture content, pH, and protein content. This treatment has the highest pH and protein content. However, the results showed no considerable differences in terms of these chemical properties. Thus, this treatment is appropriate for high quality noodles; based on the result of sensory evaluation, the taste of noodles was not affected by the different combination of banana and cassava flour used. No significant differences in texture were likewise observed among the treatment. General acceptability of the noodles also showed no significant differences. The noodles were classified as acceptable and moderately acceptable.
541			_cSubmitted to the University Library _d _eR-337
650		0	_aFlour _xWheat _914219
650		0	_aNoodles _922180
690			_91282 _aScience High School _xAgri-Science Curriculum
700			_aRamos, Dulce L. _929422 _eadviser
856			_uhttp://library.cvsu.edu.ph/cgi-bin/koha/opac-retrieve-file.pl?id=45e4bf72624febd2b00dc00446c5afb6 _yClick here to view thesis abstract and table of contents
942			_2ddc _cMAN
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