Substitution of Desiccated Coconut on The Physicochemical and Organoleptics of Crispy Cookies
Maria Mega Sari,
Suko Priyono,
Nur Endah Saputri
et al.
Abstract:Research on coconut flour and desiccated coconut substitution cookies has been conducted by several researchers, but variations of desiccated coconut crispy cookies have not been widely developed. The nutritional content of desiccated coconut can be used as a source of fiber when substituted in crispy cookies products. The purpose of this study was to determine the effect of desiccated coconut substitution in making crispy cookies on physicochemical and organoleptic characteristics, and obtain the best desicca… Show more
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