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Sensory Traits of Squash-Fortified Pastries by yeng is a document available to read on EtoBox.

This thesis examines the sensory traits of pastries (pies and tarts) fortified with squash and carrots. Two types of pastries were developed - one with squash and the other with carrots. A sensory evaluation was conducted to determine the sensory characteristics of the fortified pastries, including appearance, texture, flavor, and overall acceptability. The results of the sensory evaluation are presented.

Author

yeng

Language

EN