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https://csirspace.foodresearchgh.org/handle/1/725| Title: | Studies on the development of palm pulp powder |
| Authors: | Larmie, J. K. Osei-Yaw, A. Amoa-Awua, W. K. |
| Keywords: | Palm pulp powder;Product development;Palm oil;Ghana |
| Issue Date: | 1979 |
| Publisher: | Council for Scientific and Industrial Research (CSIR),Food Research Institute, Ghana |
| Abstract: | The study seeks to produce a standardised dehydrated palm pulp product that can be stored easily and be utilized as a convenient intermediate product in the preparation of local palm fruit dishes, such as palm soup, palm stew, akplidzi etc., to utilize the dehydrated product as a means of reducing bulk and preserving the fruits which have a high spoilage rate after harvest. To produce a product convenient for export |
| URI: | https://csirspace.foodresearchgh.site/handle/1/725 |
| Appears in Collections: | Food Research Institute |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Development_Palm_Pulp_Powder.pdf | 17.34 MB | Adobe PDF |  View/Open |
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