Development of pandesal with ubod
This study aimed to develop pandesal with ubod. Statistical models were generated that predicted the effects of level of ubod incorporation (g/100g of water-ubod mixture), mixing time (min) and baking time (min) on bread specific volume (BSV, ml/g), crumb softness (mm compressed) and consumer accept...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Assuntos: |