Chemical and physical properties of the flour prepared from unpared dehydrated coconut (Cocos nucifera Linn.)
Coconut flour was prepared by pre-pressing and solvent extraction of unpared edible dehydrated kernels processed by chemical dip treatment. The chemical and physical properties as well as the nutrient and amino acid composition of the flour was studied. The protein conetent is 24.9%, the fat is 2% a...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
1967.
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