About this document
Malunggay Ice Cream Research Methodology by Christine Joy Gelicame is a document available to read on EtoBox.
This chapter outlines the methodology used in the study. It describes 9 phases of the procedure: 1) selection of ingredients for 3 ice cream samples, 2) preparation of materials, 3) cooking procedure, 4) proposal of the ice cream samples, 5) initial tasting, 6) data gathering from student participants, 7) consolidation of survey results, 8) revision of the manuscript, and 9) consultation with a statistician to analyze the results. The goal is to determine if any of the 3 ice cream flavors (malunggay, squash
- Author
- Christine Joy Gelicame
- Language
- EN