Development of calamansi (Citrofortunella microcarpa) fruit tea based on the preparation of traditional Korean yuja (Citrus junos) tea

Development of calamansi (Citrofortunella microcarpa) fruit tea based on the preparation of traditional Korean yuja (Citrus junos) tea

The study developed calamansi (Citrofortunella microcarpa) fruit tea (CFT) based on the preparation of traditional Korean yuja (Citrus junos) tea. The effects of ingredient proportion (calamansi, honey, sugar) on overall consumer acceptability (OA) and physicochemical properties [TSS/TA ratio (T), L...

Ausführliche Beschreibung

Bibliographische Detailangaben
1. Verfasser: Fetalvero, Julianne G. (VerfasserIn)
Weitere Verfasser: Pagulayan, Jin Mark DG (thesis adviser.)
Format: Abschlussarbeit
Sprache:English
Schlagworte:
Fruit > Development.
Citrus fruits > Philippines.
Citrus juices > Philippines.
New products > Philippines.