Effects of xanthan gum on quality and staling behavior of Puto Calasiao (Fermented Rice Cake)
Xanthan gum (XG) is widely used in the bakery industry to improve quality and retard staling of bread and cake products. The aim of this study was to determine the effects of XG on the quality and staling behavior of puto Calasiao. The most acceptable level of incorporation (0.10, 0.25, and 0.50%, r...
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| Format: | Thesis |
| Language: | English |
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Quezon City
College of Home Economics, University of the Philippines Diliman
2015.
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