Packaging and storage stability studies on hotcake mix made with coconut residue flour

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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Bibliographic Details
Main Author: Garingan, Christine M.
Other Authors: Galvez, Flor Cristina F.
Format: Thesis
Language:English
Published: 1995.
Subjects:
Coconut flour.