COCONUT SKIM MILK AS AN INTERMEDIATE MOISTURE PRODUCT

Author:

HAGENMAIER ROBERT D.,CATER CARL M.,MATTIL KARL F.

Publisher

Wiley

Subject

Food Science

Reference9 articles.

1. The estimation of the available lysine in animal-protein foods

2. WATER ACTIVITY DETERMINATION IN FOODS IN THE RANGE 0.80 TO 0.99

3. A.L. Gonzales, T.R. Claudio, E.F. Buccat, and G.C. Manalac, 1971 . Laboratory studies on the preparation of coconut skim milk concentrate. Annual Report, National Institute of Science and Technology (Manila).

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1. Principles of Intermediate‐Moisture Foods and Related Technology;Water Activity in Foods;2020-04-17

2. Production of Coconut Protein Powder from Coconut Wet Processing Waste and its Characterization;Applied Biochemistry and Biotechnology;2012-03-21

3. Coconut milk: chemistry and technology;International Journal of Food Science & Technology;1997-05

4. COCONUT FOODS;Tropical Food: Chemistry and Nutrition;1979

5. New technology in oilseed proteins;Journal of the American Oil Chemists' Society;1976-06

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