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
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Terengganu:
Universiti Malaysia Terengganu,
2007.
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