Studies on the Utlisation of Tender Coconut Through Wet Processing

Podobne knjige/članki

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