Utilization of coconut (Cocos nucifera, Linn.) sapal in the laboratory scale production of barbeque spice flavored rice
A formulation for the laboratory scale production of kroepeck using a combination of coconut sapal and rice flour was developed. The best ratio of coconut sapal to rice flour was found to be 15:85, as evaluated by a panel of 10 members based on appearance, shape, color, and texture of the samples. U...
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| Formato: | Thesis |
| Idioma: | English |
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1993.
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