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