Physico-chemical and sensory properties of cake made with coconut (Cocos nucifera) flour and self - raising flour
Blends comprising self-raising flour and coconut flour in certain ratios were made in order to determine the maximun aceptable levels of coconut flour into cake-making
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| Published: |
Terengganu:
Kolej Universiti Sains dan Teknologi Malaysia,
2006.
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| Summary: | Blends comprising self-raising flour and coconut flour in certain ratios were made in order to determine the maximun aceptable levels of coconut flour into cake-making |
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| Physical Description: | x, 84 p.: ill.; 30 cm.. |