The evaluation of nutritional composition and functional and pasting properties of wheat flour-coconut flour blends
The feasibility of partially replacing wheat flour with coconut flour in baked products was investigated. Matured coconut (Cocos nucifera) endocarp was grated for the extraction of milk, dried, milled,and pulverized. Five blends of composite flour were prepared by combining wheat flour with 10% to 5...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001064889 |
|---|---|
| Matična publikacija: |
Croatian journal of food science and technology (Online) 11 (2019), 1 ; str. 21-29 |
| Glavni autori: | Makinde, Folasade Maria (Author), Eyitayo, Ayobami Opeyemi |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17508/CJFST.2019.11.1.03 Croatian journal of food science and technology (Online) Hrčak |
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https://doi.org/10.17508/CJFST.2019.11.1.03Croatian journal of food science and technology (Online)
Hrčak