Acceptability and proximate composition of two Filipino delicacies, puto seko and panganan from arrowroot (Maranta arundinaceae, L.) starch
Puto seko and panganan are two Filipino rice and wheat flour-based delicacies. Modified recipes were used as treatments in making these products using 50%, 75% and 100% arrowroot starch (AS). The control used was made from 100% all-purpose flour (APF) for puto seko and 100% rice flour (RF) for panga...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Rynnye Lyan Resources
2017-07-01
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| Series: | Food Research |
| Subjects: |