Acceptability of ube (dioscorea alata linn.) and pandan (pandanus amaryllifolius linn.) in making wine / Arjona, Shynna [and five others].
Material type:
TextPublication details: [2015]Description: xi, 62 leaves : color illustrations ; 28 cmContent type: - text
- unmediated
- volume
- BT-HRM A756 2015
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Theses and dissertations
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Cainta College Library Undergraduate Theses | Non-fiction | BT-HRM A756 2015 (Browse shelf(Opens below)) | c.1 | Not for loan | URSCAI-UGT0437 | ||||||||||||
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Theses and dissertations
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Cainta College Library Undergraduate Theses | Non-fiction | BT-HRM A756 2015 (Browse shelf(Opens below)) | c.2 | Not for loan | URSCAI-UGT0620 |
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Undergraduate thesis (Hotel and Restaurant Management) - University of Rizal System, Cainta 2015
Includes bibliographical references.
"The study focused on the ACCEPTABILITY OF UBE {Dioscorea alata Linn) and PANDAN {Pandanus amaryllifolius Linn) IN MAKING WINE wherein descriptive-evaluative and developmental methods of research study were used. The developed product was prepared using Ube and Pandan as the main ingredients in making wine." -- Abstract
Arjona, S., [and five others]. (2015). Acceptability of ube (dioscorea alata linn.) and pandan (pandanus amaryllifolius linn.) in making wine. University of Rizal System.
In English text.
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