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...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
1994.
|
| Soggetti: |