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...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1993.
|
| Assuntos: |