Process optimization of a low-fat coconut flour
The study was designed to utilize sapal, the by-product of the Nata de Coco, into a useable material like coconut flour. The process involved two processes, which is categorized as "hot" or with the use of boiling the sapal before milling and the "cold" or directly milling the sa...
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| Resource Type: | Tesi |
| Lingua: | English |
| Pubblicazione: |
1998.
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| Soggetti: |
College of Home Economics (UP Diliman)
| Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
|---|---|---|---|---|---|---|
| HE-678T | LG 993.5 1998 F66 / D99 | Archives Section | Room-use Only | On-Shelf |