Development of camansi flour (Artocarpus camansi Blanco)
A procedure for kamansi flour production was developed using kamansi (Attocarpus camansi, Blanco) as raw material. Sufficient blanching time of the seeds and flesh were observed at 5 minutes and 1 minute, respectively, at 100°C. Dehydration of kamansi in a cabinet drier at 160°F for 4-5 hours produc...
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| Format: | Thesis |
| Language: | English |
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1989.
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