Production of Snacks from Composite Flour of Full Fat Soy Flour and Addition of Nata de Coco

@inproceedings{Prabhavat2000ProductionOS,
  title={Production of Snacks from Composite Flour of Full Fat Soy Flour and Addition of Nata de Coco},
  author={Somchai Prabhavat and Duangchan Hengsawadi and Tavidsa Lohana},
  year={2000}
}
Snacks were prepared from full fat soy flour or composite flour 1 (full fat soy flour adding 25% of rice flour) or composite flour 2 (full fat soy flour adding 25% of rice flour and 10% of defatted sesame flour) or composite flour 3 full fat soy flour adding 15% of mungbean flour, 25% of rice flour and 5% of defatted sesame flour). The 10, 20, 30 and 40% of nata de coco pressed cake were not added or added into full fat soy flour and each composite flour for snack preparation using a village… CONTINUE READING

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