Effects of different levels of gum tragacanth on the quality of passion fruit puree
Three samples of passion fruit puree were prepared and treated with 0%, 0.5%, and 1% gum tragacanth by weight of the pure passion fruit extract.
| Autor principal: | |
|---|---|
| Format: | Thesis |
| Idioma: | English |
| Publicat: |
1995.
|
| Matèries: |