Comparative study of coconut residue flour treated with galactomannanase and cellulase

ABSTRACT The objective of this study was to lower the oil content of coconut residue flour to lenghten its shelf life. The flour was processed from the Verzosa process standardized by Guantes (1989) with added modification for the enzymatic degradation. Two enzymes, Gamanase and Celluclast were used...

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書誌詳細

第一著者:	Andal, Mina Ramirez
その他の著者:	De Leon, Sonia Y.
Resource Type:	学位論文
言語:	English
出版事項:	1990.
主題:	Coconut residue flour. Cellulase.