Utilization of roasted male coconut (Cocos nucifera L.) flowers as coffee substitute
The potential of the male coconut flowers as a raw material in the development of a coffee substitute was explored. Optimization of roasting parameters for the male Cocos nucifera L. flowers were studied using response surface methodology. The effects of roasting time and temperature on the moisture...
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| Formato: | Tesis |
| Lenguaje: | English |
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