UTILIZATION OF COCOYAM (Xanthosoma sp.) FLOUR FOR FOOD
Cocoyam flour was prepared into cookies, chips and noodles and used as binder in meat loaf. The sensory attributes of the products were comparable to the same products produced from wheat flour and corn starch, and all the processed products were acceptable. Product evaluation revealed that the lev...
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| Autors principals: | , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Visayas State University
1988-12-01
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| Col·lecció: | Annals of Tropical Research |
| Matèries: | |
| Accés en línia: | https://atr.vsu.edu.ph/article/view/636 |
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