Development of Milk Tea Using Avocado (Persea americana) Leaves
Bernardo, Susette P.
Development of Milk Tea Using Avocado (Persea americana) Leaves [manuscript] / Susette P. Bernardo. - Magalang, Pampanga : Pampanga State Agricultural University, 2019. - xi; 47 leaves + CD ; 28 cm.
The study aimed to develop milk tea using avocado leaves. Specifically, it determined the effects of varying concentration of avocado leaves on the level of acceptability of milk tea in terms of color, aroma, taste, and overall acceptability. The findings showed that treatment 1 or 50 ml of avocado leaves had a descriptive rating of "very much acceptable" in terms of color, taste and overall acceptability, whereas "moderately acceptable" in terms of aroma.
Development of Milk Tea Using Avocado (Persea americana) Leaves [manuscript] / Susette P. Bernardo. - Magalang, Pampanga : Pampanga State Agricultural University, 2019. - xi; 47 leaves + CD ; 28 cm.
The study aimed to develop milk tea using avocado leaves. Specifically, it determined the effects of varying concentration of avocado leaves on the level of acceptability of milk tea in terms of color, aroma, taste, and overall acceptability. The findings showed that treatment 1 or 50 ml of avocado leaves had a descriptive rating of "very much acceptable" in terms of color, taste and overall acceptability, whereas "moderately acceptable" in terms of aroma.