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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
Quezon City
University of the Philippines Diliman
1999.
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| विषय: |