Nutritional composition and sensory quality evaluation of Philippine Choco Chiffon Cake / Raymund B. Moreno.
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:...
Kaydedildi:
| Yazar: | |
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| Materyal Türü: | Kitap |
| Baskı/Yayın Bilgisi: |
Universiti Teknologi Mara Selangor,
2019-09.
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| Konular: | |
| Online Erişim: | Link Metadata |
| Etiketler: |
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Internet
Link Metadata3rd Floor Main Library
| Yer Numarası: |
A1234.567 |
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| Kopya Bilgisi 1 | Kütüphanede |