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...
| Glavni avtor: | |
|---|---|
| Drugi avtorji: | |
| Format: | Thesis |
| Jezik: | English |
| Izdano: |
1996.
|
| Teme: |