000			01291ntm a2200157 a 4500
001			129324
003			0000000000
005			20250408094139.0
008			201007n 000 0 eng d
100	0		_aJardin, Jade M.
245	0	0	_aEvaluation of Sensory Properties of Mungbean Sprout (Vigna radiata) Tofu Siomai _h[manuscript] / _cJade M. Jardin.
260			_aMagalang, Pampanga : _bPampanga State Agricultural Universty, _c2018.
300			_ax; 62 leaves + CD ; _c28 cm.
500			_aThis study entitled "Evaluation of Sensory Properties of Mungbean Sprout (Vigna radiata) tofu Siomai" was conducted at Senator Renato L. Cayetano Food Processing Center of the College of Hospitality Entrepreneurship and Food Sciences, Pampanga State Agricultural University (PSAU), Magalang, Pampanga, from November 2017 to February 2018. Three treatments were included: Treatment 1 (75% mungbean sprout with 25% tofu), Treatment 2 (50% mungbean sprout with 50% tofu); Treatment 3 (25% mungbean sprout and 75% tofu). Results revealed that the siomai which made used of 50% mungbean sprout and 50% tofu obtained the highest mean score for appearance, taste, and texture.
999			_c14270 _d14270