Production of glazed Kondol (Benincasa hispida) and papaya (Carica papaya) for dessert purposes
This study was conducted and focused in the production of glazed fruit though utilizing locally grown fruits such as kondol (Benincasa hispida) and papaya (Carica papaya). Three temperatures for osmotic dehydration were tested 30 degrees Celcius, 50 degrees Celcius, and 70 degrees Celcius to determ...
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| フォーマット: | 図書 |
| 言語: | English |
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2010
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