Shelf-life studies on blanched, dried pili nut
The study aimed to determine the effectivity of steam-blanching prior to drying for prolonging shelf-life of pili kernel. The first phase involved the determination of optimum drying time for unblanched and steam-blanched pili kernels for 3, 6, and 9 minutes. The second phase dealt with the determin...
| Päätekijä: | |
|---|---|
| Muut tekijät: | |
| Aineistotyyppi: | Opinnäyte |
| Kieli: | English |
| Julkaistu: |
1995.
|
| Aiheet: |