Development of frozen buco puree (Cocos Nucifera Linn.)
Frozen buco puree was developed and the product was characterized in terms of soluble solids content in degrees Brix and viscosity before and after freezing upon thawing of the puree. Results of objective and sensory evaluations revealed that it would be best to produce buco puree with a 1:1 ratio o...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1978.
|
| Subjects: |