我认为我的背景在电子和制造业将很好适合。[translate] aUtilization of Tender Coconut Pulp for Jam Making and Its Quality Evaluation During Storage 嫩椰子黏浆状物质的运用为果酱做和它的质量评价在存贮期间[translate]
PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF COOKIES MADE USING TENDER COCONUT PULP AS A FAT REPLACERThe present study was conducted to understand the effect of substitution of butter with tender coconut pulp in cookies in terms of its physicochemical and organoleptic properties. Three variations of ...
The jam prepared at optimum conditions of coconut and pineapple pulp showed a good sensory acceptability after 6 months of storage at 28 +or- 2 and 37degC storage conditions on the basis of physicochemical and sensory attributes.doi:10.1007/s11947-012-0920-8O. P. Chauhan...
Tender coconut pulp (TCP).Jam was standardised by incorporating tender coconut pulp at various levels with fruit pulp of pineapple, mango, grapes and papaya. On the basis of nutritional qualities, jam prepared with 25% TCP Tender coconut pulp and 75% pineapple pulp were foundto be the best....