Improvement of nutritional content of crackers using powdered malunggay (Moringo Oleifera) leaves.
The study focused on the improvement of crackers with the use of powdered malunggay leaves. Three formulations of crackers with 5%, 10% and 15% malunggay powder, designated as F1, F2, and F3, respectively were prepared and subjected to rank test for preference and general acceptability test (9-point...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2015.
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