Characterization of Flour from Avocado Seed Kernel

Macey A. Mahawan1, Ma. Francia N. Tenorio, Jaycel A. Gomez and
Rosenda A. Bronce
Chemical and Food Engineering Department, College of Engineering,
Architecture and Fine Arts, Batangas State University, Alangilan, Batangas
City, Philippines
macey.mahawan@gmail.com, ma.francia.tenorio@gmail.com
Date Received: September 30, 2015; Date Revised: November 5, 2015

Avocado falling number gluten organoleptic proximate analysis


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