Development Of Marshmallow With Calamansti (Citrofortunella Microcarpa) Flavor (Record no. 15586)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 01768ntm a2200169 a 4500 |
| 001 - CONTROL NUMBER | |
| control field | 134473 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | 0000000000 |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20250408094535.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 230201n 000 0 eng d |
| 100 0# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Magtubo, Jorico J. |
| 245 00 - TITLE STATEMENT | |
| Title | Development Of Marshmallow With Calamansti (Citrofortunella Microcarpa) Flavor |
| Medium | [manuscript] / |
| Statement of responsibility, etc. | Jorico J. Magtubo. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. | |
| Place of publication, distribution, etc. | Magalang, Pampanga : |
| Name of publisher, distributor, etc. | Pampanag State Agricultural University, |
| Date of publication, distribution, etc. | April 2019. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | vii, 26 leaves ; |
| Dimensions | 28 cm. + 1 computer disc (4 3/4 in.) |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | DEVELOPMENT OF MARSHMALLOW WITH CALAMANSTI (Citrofortunella microcarpa) FLAVOR Researcher : Jorico J. Magtubo Degree : Bachelor of Science in Hotel and Restaurant Management April 2019 Date Completed Adviser Evangeline A. Galatierra Ph.D. The study was conducted to evaluate the sensory properties of marshmallows with calamansi flavor. Specifically, it aimed to determine the level of acceptability of marshmallows with varying concentration of calamansi extract in terms of appearance, taste, flavour, texture, and overall acceptability; determine the Significant difference among the three marshmallows. Three (3) treatments were used: (T1)2 tbsp. calamansi extract (T2)-4 tbsp. calamansi extract (T3)6 tbsp. calamansi. Findings revealed that there is no significant difference among the three treatments. Results further revealed that all treatments were very acceptable. However, T2 i.e. the use of 2 tablespoon of calamansi extract as flavor for the development of marshmallow was the most acceptable. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Galatierra, Evangeline A., |
| Relator term | Adviser. |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection | Home library | Current library | Shelving location | Date acquired | Total checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not for loan | BSHRM - Research Paper | PSAU OLM | PSAU OLM | Dissertation, Theses | 02/01/2023 | RP M21 2019 | RP12406 | 04/08/2025 | 04/08/2025 | Theses |