Chemical, technological and sensory evaluation of the suitability of coconut by-products in white rolls.

Anna WirkijowskaAldona Sobota Piotr ZarzyckiAgnieszka NawrockaAgata Blicharz-KaniaDariusz Andrejko

Published in: Journal of the science of food and agriculture (2021)

White rolls with coconut flours obtained after grinding residues from oil or coconut milk extraction significantly increased the nutritional value of the rolls. This article is protected by copyright. All rights reserved.

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