Physico-chemical properties, consumer acceptability, and proximate composition of phytosterol-fortified whole wheat bread

This study aimed to characterize whole wheat bread fortified with phytosterols (2.76% w/w). Specifically, it aimed to determine the physico-chemical properties,consumer acceptability and proximate composition, including moisture, carbohydrate, crude protein, crude fat, and crude fiber contents, of p...

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Bibliographic Details

Main Author:	Dela Cruz, Cynthia Grace C. (Author)
Other Authors:	Cornago, Djanna F. (adviser.)
Resource Type:	Thesis
Language:	English
Subjects:	Bread > Philippines. Enriched foods > Philippines.