Development of flour from two stages of maturity of tiessa (Pouteria campechiana (HBK) Baehni Syn. Lucuma Nervosa A.DC.)

Two stages of maturity of tiesa (Pouteria Campechiana (HBK) Beehni syn. Lucuma Nervosa A.DC.) namely the table ripe and the overripe, were compared for their suitability for flour processing based on such qualities as the drying time, starch content, color, water absorption, beta-carotene content, m...

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Bibliographic Details

Main Author:	Cruz, Leila Rowena B.
Other Authors:	De Leon, Sonia Y.
Resource Type:	Thesis
Language:	English
Published:	1984.
Subjects:	Flour. Fruit > Philippines.