Development of camansi flour (Artocarpus camansi Blanco)

A procedure for kamansi flour production was developed using kamansi (Attocarpus camansi, Blanco) as raw material. Sufficient blanching time of the seeds and flesh were observed at 5 minutes and 1 minute, respectively, at 100°C. Dehydration of kamansi in a cabinet drier at 160°F for 4-5 hours produc...

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Bibliographic Details

Main Author:	Yap, Yvonne Marie T.
Other Authors:	Sales, Alicia C.
Resource Type:	Thesis
Language:	English
Published:	1989.
Subjects:	Flour. Kamansi.