Utilization of saluyot (Corchorus olitorius Linn.) leaves in fettucine pasta
The attempt to increase vitamin A in fettucine pasta was done by incorporating different levels of pureed saluyot leaves which is high in beta-carotene content. The optimum level of incorporation of saluyot leaves puree into the fettucine pasta was found to be 16% based on descriptive characteristic...
| Príomhchruthaitheoir: | |
|---|---|
| Rannpháirtithe: | |
| Resource Type: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
1997
|
| Ábhair: |
College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-364T | LG 993.5 1997 F66 / R67 | Archives Section | Room-use Only | On-Shelf |