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Utilization of sweet potato (ipomea batatas) in making ice cream / Martha Divina C. Butron [and four others].

Contributor(s): Material type: TextPublication details: [2008]Description: xii, 62 leaves : illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
Subject(s): LOC classification:
  • BT-HRM B887 2008
Online resources: Summary: "The study is mainly concerned on utilization of sweet potato {Ipomea batatas) in making ice cream. Specifically, it aims to know how do the researchers develop the product; the profile of the respondents in terms of age, sex and socio-economic status; the level of acceptability in utilizing sweet potato in potato in making ice cream as evaluated by the respondents in terms of aroma, taste, texture, and appearance; the significant difference on the acceptability in utilizing sweet potato in making ice cream as evaluated by the respondents in terms of sex and civil status with respect to of aroma, taste, texture, and appearance; and the comments and suggestions for the improvements of the product. The study is focused on determining the acceptability of utilizing sweet potato {Ipomea batatas) in making ice cream with the respect to aroma, taste texture and appearance, during the school year 2007-2008." -- Abstract
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Cover image Item type Current library Home library Collection Shelving location Call number Materials specified Vol info URL Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Theses and dissertations Cainta College Library Undergraduate Theses Non-fiction BT-HRM B887 2008 (Browse shelf(Opens below)) c.1 Not for loan URSCAI-UGT0229

Undergraduate thesis (Hotel and Restaurant Management) - University of Rizal System, Cainta 2008

Includes bibliographical references.

"The study is mainly concerned on utilization of sweet potato {Ipomea batatas) in making ice cream. Specifically, it aims to know how do the researchers develop the product; the profile of the respondents in terms of age, sex and socio-economic status; the level of acceptability in utilizing sweet potato in potato in making ice cream as evaluated by the respondents in terms of aroma, taste, texture, and appearance; the significant difference on the acceptability in utilizing sweet potato in making ice cream as evaluated by the respondents in terms of sex and civil status with respect to of aroma, taste, texture, and appearance; and the comments and suggestions for the improvements of the product. The study is focused on determining the acceptability of utilizing sweet potato {Ipomea batatas) in making ice cream with the respect to aroma, taste texture and appearance, during the school year 2007-2008." -- Abstract

Butron, M. D. C. [and four others]. (2008). Utilization of sweet potato (ipomea batatas) in making ice cream. University of Rizal System.

In English text.

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