Utilization of agar in the production of a fiber-rich puto

This study was conducted to develop a formulation of dietary fiber-rich puto using agar to help answer dietary needs of diabetics and related health-risk groups. Based on a preliminary study to decide on the acceptable range of agar incorporation into puto, four formulations of puto were prepared ha...

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Bibliographic Details

Main Author:	Encarnado, Ma. Rowena D.
Other Authors:	Dumelod, Benelyn Domingo
Resource Type:	Thesis
Language:	English
Published:	1998.
Subjects:	Agar as food. Snack foods.