Comparison of the quality of jelly from ripe and unripe kamias (Averrhoa bilimbi) applied with agar and gelatin.
The utilization of agar and gelatin as gelling agents for the production of unripe and ripe kamias jellies was investigated in terms of physicochemical, texture, and sensorial attributes. The physicochemical analyses performed include total soluble solids (TSS), pH, and % titratable acidity (TA) as...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
2018.
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