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...
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| Format: | Thesis |
| Language: | English |
| Published: |
2000.
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