Physical and sensory characteristics of hotcakes prepared from mixes with coconut residue flour
The effects of amounts of coconut residue flour (CRF), antioxidant used and the fat content of CRF on the sensory and physical characteristics of hotcakes prepared from mixes were studied in three phases. Phase I involved the determination of the effects of varying levels of CRF (0,15% & 30%) an...
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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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