Sensory characteristics of muffins made with coconut residue flour by
The effect of varying amounts of coconut residue flour (CRF),volume of water added, fat content of CRF, and various flavorings on the sensory characteristics of muffins were studied in three (3) phases. In Phase I, CRF muffins were produced using three varying amount of CRF (0%, 15%, and 30%) and th...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
2001
|
| Subjects: |