Canning of coconut cream / Ubolsri Cheosakul (CONFIDENTIAL)
โดย: Cheosakul, Ubolsri
ผู้แต่งร่วม: Thailand Institute of Scientific and Technological Research
Language: English ชื่อชุด: Class. Invest. no. 5ข้อมูลการพิมพ์: Bangkok : Thailand Institute of Scientific and Technological Research, 1975 รายละเอียดตัวเล่ม: 14 p.หัวเรื่อง: Canning and preserving | Coconut cream | Coconutsสาระสังเขป: The process of canned coconut cream previously described in Report No.1 on "Canning of concentrated coconut milk" of Investigation No.5 was modified by the Food Technology Unit, in order to improve its physical quality, and to reduce the time labour in the course of production. The new product has unique characteristics, i.e. white, smooth, cream-like texture, pleasant sweet flavour with distinictive odour, readily diffused in water, and suitable for culinary purposes. - author.
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