Abstract:The food process generates certain amounts of agricultural wastes and by-products. These
materials are considerably non-valuable and normally sold for livestock feed. Coconut
residue is one of the by-products obtained from coconut milk extraction. Thus, this study
was aimed to valorise coconut residue powder (CRP) by partial substitution of wheat flour
in deep fried donut and butter cookies and to investigate how different CRP substitution
levels affect the physical and sensorial qualities of these bakery prod… Show more
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