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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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1995.
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