Development and characterization of soft bread cookie incorportaed with spent coffee grounds.
Spent coffee ground (SCG) is a valuable by-product of coffee often discarded. It is seen with extensive potential as a functional food which led to the development of soft bread cookie incorporated with spent coffee grounds. Three varying ratios of 20:80 (F1), 25:75 (F2), and 30:70 (F3) percent weig...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2017.
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