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Cassava Starch Pasta: Sensory Evaluation by markbasulgan49 is a document available to read on EtoBox.

What is Cassava Starch Pasta: Sensory Evaluation about?

This research study evaluates the sensory attributes and acceptability of cassava starch in pasta production, aiming to assess its quality in terms of appearance, aroma, taste, and texture. The study highlights the increasing demand for cassava as a food crop and its potential as a gluten-free alternative in pasta, while also addressing the challenges faced by the cassava industry in the Philippines. The findings are intended to benefit pasta sellers, parents, students, and future researchers by providing i

Author

markbasulgan49

Language

EN