Physicochemical and sensory properties of traditional baked cake (kuih baker) with coconut milk and soy milk
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DOI: 10.26656/fr.2017.4(5).068
Abstract: Coconut milk is widely used in Malaysia as one of the essential ingredients in preparing traditional baked cake or ‘kuih bakar’. Increased demand for coconut milk affects its availability and cost. Thus, it is important… read more here.
Keywords: milk; coconut milk; kuih bakar; soy milk ... See more keywords