Utilization of coconut residue flour in instant noodles
Three bags of coconut residue flour with 28%, 30% and 32% fat content were used in the production of experimental instant noodles. The percentage ratios of coconut residue flour to potato starch were 0:100, 15:85, 30:70 and 45:55. A mixture design using a {2,3} simplex lattice in a randomized comple...
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| Format: | Thèse |
| Langue: | English |
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1994.
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