Development of Indian Breakfast Foods with Coconut Flour
Coconut flour was incorporated in five Indian breakfast foods at 10%, 20% and 30% level by replacing the major cereal of each dish and organoleptically evaluated. Adai made with 10% incorporation had obtained the maximum scores, while those made with 20% and 30% were hard and rubbery. Uppuma made wi...
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| Format: | Article |
| Language: | English |
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International Coconut Community
2011-10-01
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| Series: | CORD |
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| Online Access: | https://journal.coconutcommunity.org/index.php/journalicc/article/view/111 |