Packaging and storage stability studies on hotcake mix made with coconut residue flour
The effects of the amount of the coconut residue flour (CRF) ( 0%, 15%, and 30% substitution of wheat flour), antioxidant (Butylated Hydroxy Toluene or BHT and lecithin) used and fat content of CRF ( 23%, 28% and 33%) on the storage stability and sorption isotherm properties of hotcake mixes were in...
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| Formato: | Thesis |
| Idioma: | English |
| Publicado em: |
1995.
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