Study on solidification phenomenon of hot-extracted virgin Coconut Oil (HEVCO) and cold-extracted Coconut Oil (CEVCO) (Cocos nucifera L.) using the Avrami model
Product quality has always been an issue in pastries Some quality attributes such as texture, plasticity and mouthfeel is important because it can determine the marketability of the product. Hence this study aims to study on the solidification phenomena, when stored under decreasing temperatures as...
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| Format: | Undergraduate Final Project Report |
| Published: |
2018
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| Online Access: | http://discol.umk.edu.my/id/eprint/5046/ |
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