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:...
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| Format: | Article |
| Language: | English |
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Universiti Teknologi Mara Selangor
2019
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| Online Access: | http://ir.uitm.edu.my/id/eprint/32321/1/32321.pdf http://ir.uitm.edu.my/id/eprint/32321/ https://www.jthca.org/ |
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