Optimization of the formulation for muffins made with coconut residue flour

Optimization of the formulation for coconut residue flour (CRF) muffins was done in three phases. Phase I involved the determination of the optimum amount of CRF and water their effects on consumer acceptance of appearance, flavor, texture and general acceptability of muffins. Amount of water was va...

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Bibliographic Details

Main Author:	Borjal, Yolanda Burce
Other Authors:	Galvez, Flor Crisanta F.
Resource Type:	Thesis
Language:	English
Published:	1995.
Subjects:	Coconut flour.