A comparative study of three guava varieties (Psidium guajava) for jelly-making.
Jellies were prepared from the three guava varieties, commonly named Pakistan, Peru and Vietnam guavas to determine which of the three varieties would yield the most acceptable jelly., The three guava varieties were also evaluated according to pectin content, total titrable acidity, reducing sugar c...
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| フォーマット: | 学位論文 |
| 言語: | English |
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1992.
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