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.)
Format: Thesis
Language:English
Subjects: