Product formulation and product standardization of coco-mango bar
The process for roasting cereals and boiling the syrup for coco-granola bar (Domingo, 1992) was adopted and adjusted to make coco-mango bar. Coco-mango bar is made from roasted coconut residue, mango bits and peanuts. Based on preliminary studies, the best syrup were at 180°C for 25 minutes and 108°...
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| Format: | Thesis |
| Language: | English |
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1995.
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