Chemical and physical properties of the flour prepared from unpared dehydrated coconut (Cocos nucifera Linn.)
Coconut flour was prepared by pre-pressing and solvent extraction of unpared edible dehydrated kernels processed by chemical dip treatment. The chemical and physical properties as well as the nutrient and amino acid composition of the flour were studied. The protein content is 24.9%, the fat is 2% a...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | English |
| 主題: |