Storage study on pan de sal made from wheat-coconut flour composite
ABSTRACT Of the four samples of pan de sal with varying levels of CRF evaluated- 0%, 4%, 8%, 12% of the total flour weight- no significant difference in terms of the various sensory attributes existed based on the evaluation of a 30-member untrained panel. Thus, 12% was considered to be the optimum...
| Egile nagusia: | |
|---|---|
| Beste egile batzuk: | |
| Formatua: | Thesis |
| Hizkuntza: | English |
| Argitaratua: |
2000.
|
| Gaiak: |