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...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
1996.
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