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...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
|
| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/322195 |