Functionality of Ube (Dacryodes edulis) Paste on the Sensory and Textural Properties of Wheat Cake

This study reports the influence of ube paste on the proximate, textural, and sensory attributes of wheat cake. A quadratic response I-optimal, point exchange design was used to study the influence of ube paste (70%, 85%, and 100%) and baking powder (1.750%, 3.375%, and 5.000%) on some sensory prope...

Food Studies: An Interdisciplinary Journal

Common Ground Research Networks