Effects of maturity of Kamias (Averrhoa bilimbi) on the characterization of jelly.
The utilization of green and ripe kamias for production of jelly was investigated based on physicochemical properties and sensorial attributes. The physicochemical properties tested were: pH, water activity (Aw), total soluble solids (TSS), titratable acidity in terms of oxalic acid (TA), and ascorb...
| Hovedforfatter: | |
|---|---|
| Format: | Thesis |
| Sprog: | English |
| Udgivet: |
2017.
|
| Fag: |