Development of chocolate coated-macapuno (Cocos nucifera Linn.)
The study was conducted to develop an acceptable chocolate-coated macapuno. In Phase I, sensory evaluation was done non four samples with varying levels of macapuno and buco fillings: 50% macapuno-50% buco, 30% macapuno-70% buco, 15% macapuno-85% buco, and 0% macapuno-100% buco. The samples were eva...
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1996.
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| الموضوعات: |