Storage studies of canton-type noodles made from coconut residue flour
The effects of frying time (90, 150 and 120 sec) and fat content of coconut residue flour (23, 28 and 33%) on the storage behavior of canton-type noodles incorporated with coconut residue flour (CRF) were studied. The storage stability of the product was established at room temperature through moist...
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| Format: | Thesis |
| Language: | English |
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1996.
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