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...

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Detaylı Bibliyografya
Yazar: Ayudtud, Levi Joy, B. (Yazar)
Diğer Yazarlar: Villarino, Casiana Blanca J. (adviser.)
Materyal Türü: Tez
Dil:English
Konular:
Starch crops > Philippines.
Food processing by-products industry > Philippines.
Breadnut.
Alternative flour.
Pandesal.
Wheat alternative.
Substitute flour.
Online Erişim:Available for University of the Philippines Diliman via Digital Archives. Click here to access