Physicochemical properties and sensory acceptance of bread made with coconut (Cocos nucifera) flour
The purpose of this study was to determine the physico-chemical and sensory properties of bread made with bread flour and coconut (Cocos nucifera) flour which are bread with 100% of bread flour, 5%, 10%, 15% and 20% of coconut flour
| Main Author: | |
|---|---|
| Published: |
Terengganu:
Universiti Malaysia Terengganu,
2007.
|
BILIK ARKIB
| Call Number: |
LP 4 FASM 3 2007 |
|---|
| Accession | Item Category | Format | Status | Notes |
|---|
| 1100089999 | LAPORAN PROJEK | Book | AVAILABLE |