Nutritional composition and sensory quality evaluation of Philippine Choco Chiffon Cake / Raymund B. Moreno.

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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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Bibliographic Details
Main Author:	Moreno, Raymund B.
Format:	Article
Language:	English
Published:	Universiti Teknologi Mara Selangor 2019
Subjects:	Nutrition
Online Access:	https://ir.uitm.edu.my/id/eprint/32321/

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