Packaging and storage stability studies on chips made from coconut residue flour

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...

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Bibliographic Details
Main Author: Mangulabnan, Julie O.
Other Authors: Galvez, Flor Crisanta F.
Format: Thesis
Language:English
Published: 1995.
Subjects:
Coconut flour.
Cookies > Storage.