Influence of coconut pulp on bioactive properties, fatty acids, phenolic compounds, nutrients and sensory evaluation of wheat flour bread

Summary In this study, the changes in the total phenol, flavonoid, antioxidant capacity, phenolics, fatty acids, minerals and sensory properties of bread by using coconut flesh at different concentrations were investigated. With the increase in the coconut level added to the bread dough, the fat con...

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