Modern coconut processing facility in Misamis Occidental underway. IN Provincial News od Capistrano, Zea

Dokumenty pełnotekstowe

Effect of brewing method, time and concentration on the quality of coconut (Cocos nucifera Linn) coffee od Gabuat, Joanna M.

Sorption characteristics of dried and roasted male coconut (Cocos nucifera Linn.) flowers od Villostas, Ma. Sarah Jane C.

Effect of storage time and temperature on the physico-chemical and sensory characteristics of coconut tea from dried male (cocos nucifera L.) flowers od Gelido, Eric Miguel L.

The effect of infusion strength and time on the sensory profile and acceptability of coconut tea from dried male (Cocos nucifera L.) flowers od Timario, Christine Joy G.

Effect of steam blanching on the quality of dried male (cocos nucifera L.) flowers for coconut tea production od Caranto, Kathleen Rose A.

Utilization of roasted male coconut (Cocos nucifera L.) flowers as coffee substitute od Mendoza, Kelvin R.

Coconut food processing via advanced intermediate methods (AIM) od De Leon, Sonia Y.