Evaluation of nutritional, functional and sensory properties of breadnut seed flour (Artocarpus camansi) as a substitute for wheat flour in pandesal bread

Evaluation of nutritional, functional and sensory properties of breadnut seed flour (Artocarpus camansi) as a substitute for wheat flour in pandesal bread

The challenges of wheat cultivation in the Philippines' tropical climate and reliance on wheat importation calls for the development of alternative flours thus, this study explored breadnut seed flour (BSF) as a partial substitute for wheat flour in pandesal. The nutritional, functional, and se...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser: Ayudtud, Levi Joy, B. (VerfasserIn)
Weitere Verfasser: Villarino, Casiana Blanca J. (adviser.)
Format: Abschlussarbeit
Sprache:English
Schlagworte:
Starch crops > Philippines.
Food processing by-products industry > Philippines.
Breadnut.
Alternative flour.
Pandesal.
Wheat alternative.
Substitute flour.
Online Zugang:Available for University of the Philippines Diliman via Digital Archives. Click here to access