Development and characterization of blue ternate (Citoria ternatea L.) pandesal using various coconut (Cocoos nucifera L.) flour formulations.
Blue ternate pandesal product was developed using various coconut flour formations, the formulations were prepared by blending coconut flour to wheat flour in ratios of F1(0:100), F2(10:90), F3(20:80) and F4(30:70). Physico-chemical, proximate, and organoleptic properties of the product were evaluat...
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| Format: | Thesis |
| Language: | English |
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2023.
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