Utilization of galiang (Cyrtosperma merkusii) flour in the production of chocolate chip cookies
The study was conducted to formulate galiang-based chocolate chip cookies, with the highest level of substitution of all-purpose flour with galiang flour without significantly (α = 0.05) affecting the sensory properties of the product. A preliminary study was done to establish a narrowed down range...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Quezon City
University of the Philippines Diliman
1999.
|
| Subjects: |