Review Coconut milk: chemistry and technology

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dc.contributor.authorChee C. Seow
dc.contributor.authorChoon N. Gwee
dc.date.accessioned2014-05-17T06:58:57Z
dc.date.available2014-05-17T06:58:57Z
dc.date.issued1997
dc.description.abstractCoconut milk, a generic term for the aqueous extract of the solid coconut endosperm, plays an important role in the cuisines of South East Asia as well as other parts of the world. This broad-spectrum review collates widely scattered information on the extraction, chemical properties (with special emphasis on the protein components), keeping quality, processing and preservation (particularly by canning, spray-drying and freezing) and new food uses of coconut milk.en_US
dc.identifier.citationInternational Journal of Food Science and Technology, 32, 189-201, 1997en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1413
dc.language.isoenen_US
dc.subjectCanningen_US
dc.subjectcoconut creamen_US
dc.subjectcoconut milk proteinsen_US
dc.subjectemulsionen_US
dc.subjectfreezingen_US
dc.subjectspray-dryingen_US
dc.titleReview Coconut milk: chemistry and technologyen_US
dc.typeArticleen_US

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