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Project Information
Project Title
University
Visayas State University
Category
Food
Year Started
Year Completed
Description
EXTRUDED CASSAVA CHIPPY UTILIZING FRESH CASSAVA GRATES CONTAINING 4-5% MOISTURE CONTENT; ADDING ADDITIVES, SMALL STRIPS OF MALUNGGAY AND GRATED SQUASH WERE ADDED; EXTRUSION; SEMI-DRYING OF THE EXTRUDATE SHEET AND THEN CUTTING THE EXTRUDATE SHEET INTO INDIVIDUAL SQUARE PIECES, FINAL DRYING AND FRYING THE DRIED CHIPS INTO THE FINAL SNACK CHIPS
Proponents
VISAYAS STATE UNIVERSITY
Beneficiaries
N/A
Fund Source
N/A
Project Status
Ongoing
Ongoing
Cancelled
Terminated
Completed
Copyrighted
Published
How to Cite
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Remarks
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