Nutritional value of chips made from coconut residue flour
The effects of amounts of coconut residue flour (CRF) and water in the formulation, and the fat content of CRF on the nutritional value of chips were studied in two phases. Ohase I involved the determination of the effects of varying levels o CRF (0%, 15%, 30%) and water (45%, 50%, 55%) on the moist...
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| Format: | Thesis |
| Language: | English |
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1995.
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