Effects of Three Extraction Methods on Recovery, Quality, Storage Stability and Frying Characteristics of Coconut Oil
Three improved methods for coconut oil extraction us ingacetic acid a baker's yeast, and mixed enzymes with respect to oil recovery, quality,storage stability,and frying characteristics were investigated. In the initial process , cream was separated from the coconut milk. Treatment of the c...
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| 格式: | Thesis |
| 語言: | English English |
| 出版: |
1992
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| 主題: | |
| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/8354/1/FSMB_1992_1_A.pdf |
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