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Processing and utilization of kokam (Garcini indica).
Sampathu, S. R. and Krishnamurthy, N. (1982) Processing and utilization of kokam (Garcini indica). Indian Cocoa, Arecanut & Spices Journal, 6 (1). 12-13, 8 ref..
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Abstract
Aspects covered in this brief survey include: chemical composition of kokam rind and characteristics of the kokam fat; process for the preparation of kokam fat; and the uses of kokam fat.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | FRUITS-SPECIFIC; Garcinia indica fats, composition of; FATS-VEGETABLE |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 05 Processing and Engineering |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 24 Aug 2021 04:21 |
| Last Modified: | 24 Aug 2021 04:21 |
| URI: | http://ir.cftri.res.in/id/eprint/6759 |
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