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...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1995.
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| विषय: |