Evaluation of flavor & aroma compounds during fermentation of coconut (Cocos nucifera Linn.) sap with tanbark.
There are different types of product that can be produced from the coconut (Cocos nucifera Linn.) sap, including tuba (coconut toddy). In order to extend shelf-like of tuba, baluk (tanbark) is commonly added. Evaluation of naturally fermented tuba added with baluk obtained from Brgy. Baras, Guimbal,...
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| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
2016.
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| Hasła przedmiotowe: |