Quality and sensory characteristics of pan de sal produced from wheat and soybean flour blends
All-purpose wheat flour was supplemented with defatted soybean flour at levels of 0%, 5%, 10%, and 15%. The blends were applied to the pan de sal recipe and procedure by Luna (2007). Sensory test showed that the supplementation had significant effects on some sensory parameters in the analysis. Colo...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2014.
|
| Subjects: |