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

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

Sorption characteristics of dried and roasted male coconut (Cocos nucifera Linn.) flowers by 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 by 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 by Timario, Christine Joy G.

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

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

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