Utilization of galiang (Cyrtosperma merkusii) flour in the production of chocolate chip cookies
The study was conducted to formulate galiang-based chocolate chip cookies, with the highest level of substitution of all-purpose flour with galiang flour without significantly (α = 0.05) affecting the sensory properties of the product. A preliminary study was done to establish a narrowed down range...
| 1. Verfasser: | |
|---|---|
| Weitere Verfasser: | |
| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
Quezon City
University of the Philippines Diliman
1999.
|
| Schlagworte: |