Nutritional composition and sensory quality evaluation of Philippine Choco Chiffon Cake / Raymund B. Moreno.

• मुख्य लेखक: Moreno, Raymund B. (लेखक)
• स्वरूप: पुस्तक
• प्रकाशित: Universiti Teknologi Mara Selangor, 2019-09.
• विषय: Article; PeerReviewed
• ऑनलाइन पहुंच: Link Metadata

This study was conducted to determine the nutritional composition, sensory qualities, and general acceptability of the chiffon cake with different levels of cacao (Theobroma cacao Linn.) powder. There were five different samples labeled A, B, C, D and E with ratios of 100:0, 90:10, 80:20, 70:30, 60:...