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...
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| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
1995.
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