Optimization of the processing parameters for the production of flour made from coconut meat residue using Response Surface Methodology
The increasing prevalence of nutrition and diet related diseases in the Philippines have created a market for functional foods. Although coconut flour has been identified as a promising ingredient in the formulation of functional food products due to its high dietary fiber content, production has no...
| Veröffentlicht in: | Philippine Journal of Nutrition Vol. 53, no. 3-4 (Jul. 2006 - Dec. 2006), 45-56 |
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| Format: | Artikel |
| Veröffentlicht: |
2006
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