Studies on the processing and preservation of jackfruit and utilization of jackfruit by products [Bangladesh]
1991
Hoque, M.S.
The experiments were conducted in the Laboratories of the Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh. Bulbs, rinds and cores of Jack fruit were used for preparing jams and jellies. Good quality of jam was prepared from the bulbs and good and excellent quality of jellies were prepared from bulbs, rinds and cores. Biscuits were prepared from different proportions of Jack Fruit seed powder. One sample of biscuit was found to be excellent and others were found to be as good.
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书目信息
出版者
BAU
其它主题
Tecnicas analiticas; Preservacion; Analisis organoleptico; Produit a base de fruit
语言
英语
注释
9 ref.; 6 tabs. Summary (En)
类型
Conference; Summary
来源
Proceedings of the Workshop on Bangladesh Agricultural University Research Progress, Bangladesh Agricultural Univ., Mymensingh (Bangladesh).- Mymensingh (Bangladesh): BAU, 1991. p. 451-458
粮农组织大会
Workshop on Bangladesh Agricultural University Research Progress, Mymensingh (Bangladesh), 15-18 Jan 1991
1992-08-15
AGRIS AP