Technology of Spices and Seasoning of Spices With Formulae [paperback] [Jan 01, 2015] - Tapa blanda

TECHNOLOGY OF SPICES AND SEASONING OF SPICES WITH FORMULAE

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(New Delhi, India)

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Descripción Soft cover. Condición: New. 330pp.The book contains chapters on Introduction, Coconut Cultivation, Engineering an Improved Coconut Processing System, Integrated Coconut Processing, Coconut Water, Biochemical Profile of Coconut Water, Coconut Water Processing using Ultrafiltration and Pasteurization, Benefits of Coconut Water, Coconut Neera and its Value Added Products, Coconut Milk, Antioxidant Activity and Physicochemical Properties of Coconut Milk, UHT Skim Coconut Milk Production and its Quality, Extension of Shelf Life of Coconut Milk, Categorization of Coconut Milk Products, Dahi Manufacturing from Reconstituted Skim Milk Partially replaced by Coconut Milk, Coconut Oil, Extraction of Coconut Oil Cocos nucifera L. through Fermentation System, Physicochemical Properties, Phytochemicals and Mineral Composition of Cocos nucifera L. Coconut Kernel Oil, Virgin Coconut Oil, Cold Pressed Virgin Coconut Oil, Production of Filtered Coconut Oil, The Transesterification of Coconut Oil, Coconut Flour A Low Carbohydrate, Gluten Free Flour, Coconut Shell Powder, Coconut Shell Reinforced Composites, Pyrolysis of Coconut Shell Powder, Wear Behaviour of Coconut Shell Powder and Coir Fibre Reinforced Polyester Composites, Processing of Coconut Shell into Activated Carbon Charcoal Small Scale, Plant Economics of Activated Carbon from Coconut Shell, Plant Economicsof Herbal Hair Dye Oil Coconut Oil and PPD Based, Plant Economics of Tender Coconut Water and Sugarcane Juice in Pet Bottles, Plant Economics of Tender Coconut Water, and Plant Economics of Virgin Coconut Oil Manufacturing Plant. Nº de ref. del artículo: 2033272

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