Partially substitution of wheat flour by coconut residues in bakery products and their physical and sensorial properties
The food process generates certain amounts of agricultural wastes and by-products. These materials are considerably non-valuable and normally sold for livestock feed. Coconut residue is one of the by-products obtained from coconut milk extraction. Thus, this study was aimed to valorise coconut resid...
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| Main Authors: | , , , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2024
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/24466 |
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