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  Search result  Your search for [author]Capulso, S A returned 7 records.  
 
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  Continuing Resource Studies on the isolation and functional characteristics of protein from coconut skim milk.

by Capulso, S.A.;

Subject: Food Science and Technology; Proteins from coconut skim milk -- Isolation; Coconut skim milk; Skim milk, Coconut.

  
     
Relevance: 16.02%
 
     
  Continuing Resource Conversion of De Laval Coco Protein into soluble form as stabilizer and other food uses.

by Capulso, S.A.;

Subject: Food Science and Technology; Coconut by-products -- Food uses; Proteins, Coconut.

  
     
Relevance: 16.02%
 
     
  Book Coconut protein studies:studies on the optimum condition of extraction and precipitation of proteins from coconut meat.

by Capulso, SA.; Manila: NIST.

Subject: Products; Coconut; Oils coconut; Sapal; Proteins; Proteins-extraction; Coconut oil; Coconut water; Coconut meat; Coconut proteins.

  
     
Relevance: 15.78%
 
     
  Analytics Studies on the isolation and functional characteristics of protein from coconut skim milk.

by Capulso, S A;

Subject: COCOS; PROTEIN; MILK; ISOLATION AND FUNCTIONAL; CHARACTERISTICS.

  
     
Relevance: 14.81%
 
     
  Book Coconut studies: II. Preliminary laboratory-scale studies on the preparation of coconut flour from granuated coconut.

by Manalac, G.C.; Manila, Philippines: National Institute of Science and Technology, Industrial Research Center, Chemical Research Laboratory, 1966.

Subject: Coconut studies -- Coconut flour -- Granuated coconut.

  
     
Relevance: 10.15%
 
     
  Analytics A simplified edible oil-making technology from fresh coconut for rural use.

by Tan, S. B.;

Subject: Chemistry; Coconut; Edible oil; Fatty acid; Birosel method.

  
     
Relevance: 10.10%
 
     
  Continuing Resource Laboratory-scale studies on the preparation of coconut flour from granulated coconut.

by Mañalac, G. C.;

Subject: Chemical and Allied Industries; Coconut flour -- Production -- Granulated coconut; Coconut, Granulated -- Flours; Flours, Coconut -- Production.

  
     
Relevance: 9.40%
 
     
 
         
         
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