Improvement of vitamin A content of puto using squash
ABSTRACT The objective of this study was to develop a puto with increased vitamin A content by the addition of squash. Preliminary studies showed that the optimum steaming time for 1 cm-thick squash pieces cooked in a 14.5-inch diameter and 4.5-inch depth steamer was 10 minutes. Consumer evaluation...
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| Format: | Thesis |
| Language: | English |
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2008
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