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Development of Milk Tea Using Avocado (Persea americana) Leaves [manuscript] / Susette P. Bernardo.

By:

Bernardo, Susette P

Material type: Text

TextPublication details: Magalang, Pampanga : Pampanga State Agricultural University, 2019.Description: xi; 47 leaves + CD ; 28 cm

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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

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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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