Sensory evaluation of a snack food manufactured from coconut residue flour

The effects of amount of coconut residue flour (CRF), amount of water and the fact content of CRF on the sensory properties of snack chips were studied in two phases. Phase I involved the determination of the effects of amount of CRF (0%, 15%, 30%) substitution of the wheat flour and water (45%, 50%...

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Bibliographic Details

Main Author:	Suarez, Andres B. T.
Other Authors:	Galvez, Flor Crisanta F.
Resource Type:	Thesis
Language:	English
Published:	1995.
Subjects:	Snack food > Evaluation. Coconut residue flour.