Developing Healthier Biscuit Alternatives: An Analysis of Tapioca, Desiccated Coconut, and Wheat Flour Blends
This study aimed to identify the optimal biscuit formulation using blends of tapioca flour, desiccated coconut flour and wheat flour. Four formulations, denoted as F1, F2, F3, and F4 with varying ratios of wheat flour, tapioca flour, and desiccated coconut flour (30:20:50, 30:30:40, 30:40:30, and 30...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universiti Malaysia Sabah
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/39474/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39474/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/39474/ https://10.0.200.0/ijf.v1i1.4832 |
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