Studies on the Utlisation of Tender Coconut Through Wet Processing

Lignende værker

• Development of nutritional whey beverage incorporated with tender coconut water (cocos nucifera) and ginger (zingiber officinale roscoe)
  af: Shana T.
  Udgivet: (2017)
• Process Development for the Production of Colored Coconut Chips and its Quality Characteristics
  af: Kavya. T.
  Udgivet: (2010)
• Studies on the Physicochemical Properties of Different Types of Coconut Oil
  af: Afeefa A.
  Udgivet: (2010)
• Development and Quality Evaluation of Coconut Jam
  af: Aparna Menon A.
  Udgivet: (2014)
• Development of Different Variety of Coconut Chips and Evaluation of Quality Parameters
  af: Hariprabha T.P
  Udgivet: (2008)