A preliminary study on the development of Spanish plum jelly and its consumer acceptability potential
Three different ratios of sugar: spanish plum juice (A- 30:60, B- 30:40, C- 30:30) were used in jelly-making and these were then subjected to physico-chemical analysis and consumer acceptability tests.
| Autor principal: | |
|---|---|
| Formato: | Tesis |
| Lenguaje: | English |
| Publicado: |
1998.
|
| Materias: |