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EFFECT OF SUBSTITUTING FAT WITH PÀWPAW PUREE ON THE PHYSICOCHEMICAL MICROBIOLOGICAL AND SENSORY PROPERTIES OF CAKE,
MATIMINU HOPE PRECIOUS
(1970-01)
Pawpaw puree was prepared from pawpaw fruits. The puree was used to replace 5, 10 and 20% of margarine in 100% wheat cake. The cakes were evaluated for their physical ...
