Sensory qualities of dehydrated frozen mango slices
The study was conducted to determine the effect of different pre-drying treatments as affected by the time of frozen-storage on the sensory qualities of dehydrated mango slice. Mango slices were prepared using pre-drying treatments of PCARRD (T1), FNRI (T2) and simple Blanching before freezing (T3)....
| Published in: | Journal of the Philippine Association for Technology in Home Economics in State Colleges and Universities, Inc. Vol. 3, no. 1 (Apr. 2002), 15-24 |
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| Format: | Article |
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2002
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