Similar Items: FUNCTIONAL PROPERTIES OF FERMENTED COCONUT OIL PREPARED WITH MIXED CULTURES OF Aspergillus oryzae AND Bacillus subtilis /
Topic: Coconut oil
- RESPONSE SURFACE METHODOLOGY (RSM) APPROACH TO OPTIMIZE BROKEN RICE MALTODEXTRIN POWDER AND ITS MICROENCAPSULATION EFFECIENCY STUDY ON VCO MICROCAPSULE PRODUCTION /
- FUNCTIONAL PROPERTIES OF FERMENTED COCONUT OIL PREPARED WITH MIXED CULTURES OF Aspergillus oryzae AND Bacillus subtilis /
- DRY PROCESS OF VIRGIN COCONUT OIL IN MARDI BAGAN DATUK /
Topic: Coconut products
- PHYSICAL PROPERTIES OF COCONUT SAP SUGAR SYRUP PRODUCED BY CONVENTIONAL AND ALTERNATIVE METHODS /
- FUNCTIONAL PROPERTIES OF FERMENTED COCONUT OIL PREPARED WITH MIXED CULTURES OF Aspergillus oryzae AND Bacillus subtilis /
- PHYSICAL PROPERTIES AND SUGAR PROFILE OF DIFFERENCE MATURITIES OF COCONUT (Cocos nucifera L.) WATER FROM MRD AND MAWA VARIETIES /
- DRY PROCESS OF VIRGIN COCONUT OIL IN MARDI BAGAN DATUK /
- FEASIBILITY STUDY ON PHYSICAL PROPERTIES OF YOUNG COCONUT HUSKS /
- PERFOMANCE EVALUATION OF MOBILE YOUNG COCONUT OPENER MACHINE /