Acceptability of hamburger using coconut as filler
The most acceptable level of "buko" (young coconut if the "mala-kanin" stage) meat in hamburger was 50% as evaluated by a panel of ten members based on flavor, texture and general acceptability. Varying the levels of cornstarch but maintaining the one to one ratio of "buko&q...
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1980.
|
| الموضوعات: |