Product formulation and process for coconut residue flour Roscas Tala T. Baltazar ; Flor Crisanta F. Galvez, adviser.
A formulation and process for roscas cookies that used coconut residue flour were established in this study. The effects of coconut residue flour substituted for wheat flour (0%, 15% and 30%), and baking time (15, 17 and 19 minutes) on consumer intensity and acceptance scores for the sensory propert...
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| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1995.
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