Shelf-life estimation and characterization of traditional purple sticky rice cake (binanban)

This study aimed to fill the knowledge gap in the binanban industry of Lagonoy by examining the physicochemical and microbiological changes that occur in the product during spoilage at ambient temperature within 72 hours post-production. A survey outlining the production process and selling conditio...

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Bibliographic Details

Main Author:	Ofalsa, Jeanne Emily P. (Author)
Other Authors:	Francisco, Maria Leonora Lotis DL (adviser.)
Format:	Thesis
Language:	English
Subjects:	Rice cakes. Food > Shelf-life dating. Lagonoy, Camarines Sur. Food technology. Traditional food industry practices. Binanban. Traditional food.
Online Access:	Available for University of the Philippines Diliman via Digital Archives. Click here to access