Development of Milk Tea Using Avocado (Persea americana) Leaves [manuscript] / Susette P. Bernardo.
Material type:
TextPublication details: Magalang, Pampanga : Pampanga State Agricultural University, 2019.Description: xi; 47 leaves + CD ; 28 cm
| Item type | Current library | Collection | Call number | Status | Barcode | |
|---|---|---|---|---|---|---|
| Theses | PSAU OLM Dissertation, Theses | BSHRM | RP B51 2019 (Browse shelf(Opens below)) | Not for loan | RP11936 |
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.
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