Processing of gabi flour (Colocasia esculenta (L) Schott)
A procedure for gabi flour production was developed using gabing tagalog corms (Colocosia esculenta (L.) Schott) as raw material. Sufficient blanching of the corms was observed after thirty minutes of blanching at 97-100 C. Dehydration of the gabi corms in a cabinet dryer at 180 F for three hours pr...
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | |
| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
1988.
|
| Onderwerpen: |