Comparative study between sweet potato and cassava flours as wheat flour substitute in chiffon cake
Two flours made from cassava (Manihol esculenta C.) and sweet potato (Ipomosa batatas L.) were used as substitute for the expensive, commercially available wheat flour in the production of chiffon cakes. This study aimed to establish an acceptable wheat flour substitute based on the aroma, general a...
| Izdano u: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 8, no. 1 (Apr. 2007), 101-108 |
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| Format: | Članak |
| Izdano: |
2007
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| Teme: |