Development of batwan (Garcinia binucao) fruit for general culinary utilization.
Batwan fruit (Garcinia binucao) is an underutilized fruit but with high potential to be preserved for general culinary utilization. Batwan was fermented in 6.25%, 12.50% and 18.75% brine concentrations for 1, 2, and 3-week fermentation periods. The effect of brine concentrations and fermentation per...
| Autore principale: | |
|---|---|
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
2015.
|
| Soggetti: |