Quality evaluation of green mango chew subjected to different drying temperatures

Quality evaluation of green mango chew subjected to different drying temperatures

This study determine the effects of the different drying temperatures on the quality and stability of the green mango chew.

Bibliographic Details
Main Author: Elgario, Mari Grace Gequilapo
Format: Thesis
Language:English
Published: Iloilo SOTECH University of the Philippines in the Visayas, 2000.
Subjects:
Green mango chew.
Chew.
Mango.