Packaging and storage stability studies on chips made from coconut residue flour
The effects of amounts of coconut residue flour (CRF) (20, 35, 50 % substitution of the wheat flour) water, (45, 50, 55 %) and the fat content of CRF (23, 28, 33 %) on storage stability were investigated through moisture sorption isotherm establishment, microbial examination, water activity analysi...
| Prif Awdur: | |
|---|---|
| Awduron Eraill: | |
| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
| Cyhoeddwyd: |
1995.
|
| Pynciau: |