Optimization of the process and formulation for the manufacture of canton-type noodles using coconut residue flour (CRF)
The formulation for canton-type noodles with coconut residue flour (CRF) which was acceptable to consumers was optimized using response surface methodology. Phase I involved the determination of the effect of the amount of CRF (0,15 and 30% substitution of wheat flour) and water(29,32 and 35%) on th...
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| Format: | Thesis |
| Language: | English |
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1997.
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