Development of low carbohydrate pan de sal bread using mixture design methodology

Development of low carbohydrate pan de sal bread using mixture design methodology

The study aimed to develop a low carbohydrate (LC) pan de sal using coconut flour (CFW), almond flour (AFW), and psyllium husk (PHW) as flour ingredients. The effects of CFW, AFW, and PHW (% flour basis) ratio on the bread-specific volume (BSV), moisture content (MC), crumb softness (S), and consume...

पूर्ण विवरण

ग्रंथसूची विवरण
मुख्य लेखक: Zoleta, Kendra Louisa M. (लेखक)
अन्य लेखक: Pagulayan, Jin Mark DG (adviser.)
स्वरूप: थीसिस
भाषा:English
विषय:
Bread > Philippines.
Product development.
Optimization.
Pan de sal.
ऑनलाइन पहुंच:Available for University of the Philippines Diliman via Digital Archives. Click here to access