Nutritional value of muffins made from coconut residue flour
The efects of amounts of coconut residue flour (CRF) and water in the formulation, the fat content of CRF, and different flavorings on the nutritional value of muffins were studied in two phases. Phase I involved the determination of the effects of varying levels of CRF (0%, 15%, 30%) and water (15%...
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| Format: | Thesis |
| Language: | English |
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1995.
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