The study aims to put a standard processing procedure for breadfruit chips. Specifically, the acceptability in terms of color, flavor, texture, overall desirability, overall acceptability, shelf life of the product, and its nutritional contents.
Info
| Type of Material | Unpublished |
| Research Publication Address | Mindanao State University-Iligan Institute of Technology, Iligan City |
| Year Published | 1999 |
| Author | TABARANZA, Amy lyn Q., 1999. |
| Research Location | Mindanao State University - Iligan Institute of Technology, Iligan City MSU-IIT, Iligan City |