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Defatted coconut flour improved the bioactive components, dietary fibre, antioxidant and sensory properties of nixtamalized maize flour Journal of Agriculture and Food Research |
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How to cite this article
P.L. Sridevi Sivakami and K.S. Sarojini, 2013. Formulation of Value Added Biscuits Using Defatted Coconut Flour. American Journal of Food Technology, 8: 207-212.
DOI: 10.3923/ajft.2013.207.212
URL: https://scialert.net/abstract/?doi=ajft.2013.207.212
DOI: 10.3923/ajft.2013.207.212
URL: https://scialert.net/abstract/?doi=ajft.2013.207.212