Development of frozen guapple puree
The study aimed to develop frozen guapple puree for utilization in bakery and ice cream products. An optimum process and formulation for puree production was developed in the pilot scale. It was found that slicing the fruits into very small pieces, approximately 0.25 cm3 greatly provided ease in the...
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| Format: | Thesis |
| Language: | English |
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1992.
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