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...
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| Formato: | Thesis |
| Idioma: | English |
| Publicado em: |
1980.
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