Determination of Beta-carotene in tiessa (Pouteria campechiana (HBK.) Baehni) flour using thin layer chromatography
Four batches of approximately 20 Kg of firm, ripe tiessa (pouteria campechiana (HBK) Baehni) was made into flour by the following process: washing, grating, drying for 15 hours, milling, sifting, and packaging. The final product with an average moisture content of 4.37%, gave a yield for production...
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| Format: | Disertacija |
| Jezik: | English |
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1984.
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