Characteristics of Coconut (Cocos nucifera) Flour and Its Application in Cake
Newlove A. Afoakwah, John Owusu & Victoria Owusu · Asian Food Science Journal · 2019
Aims: The aim of the study was to evaluate the physicochemical, sensory and functional properties of coconut flour (CF), coconut wheat composite flour (CWCF) and Cake produced from CF and CWCF. Methodology: Flour was prepared from matured ripe coconut fruit (CF). It was then blen...
Open access
Research Article
10.9734/afsj/2019/v13i130095