Anas Mohd Yusof
(Terengganu: Universiti Malaysia Terengganu, 2007)
The purpose of this study was to determine the physico-chemical and sensory
properties of bread made with bread flour and coconut (Cocos nucifera) flour which
are bread with 100 % of bread flour , 5 %, 10 %, 15 % and 20 ...