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.
| Auteur principal: | |
|---|---|
| Format: | Thèse |
| Langue: | English |
| Publié: |
1998.
|
| Sujets: |