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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| Fformat: | Traethawd Ymchwil |
| Iaith: | English |
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1994.
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