Evaluation and comparison of the functional properties of high-fat and low-fat protein- enriched coconut residue flour

Evaluation and comparison of the functional properties of high-fat and low-fat protein- enriched coconut residue flour

The functional properties of high-fat and low-fat PECRF were evaluated and compared. All-purpose flour (APF) was used as the reference material. Procedures for the evaluation of solubility, viscosity, emulsifying capacity, emulsion stability, water absorption, fat absorption, and bulk density were c...

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Bibliographic Details
Main Author: Bengo, Geraldine Cabana
Other Authors: Dumelod, Benelyn Domingo
Format: Thesis
Language:English
Published: 1994.
Subjects:
Coconut residue flour.