Preparation and utilization of ubi flour
The aim of this study is to observe the effect of drying and powdering on the color and flavor of the ubi when made into flour for use in various native delicacies. Fresh ubi tubers were steamed, passed through a meat grinder, dried, and milled. The cooking qualities of the flour were tested by maki...
| Tác giả chính: | |
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
[Quezon City]
1959.
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| Những chủ đề: |