Fruit bar from mango (Mangifera indica Linn var. carabao) puree Carlita A. Ajero ; Mayi Y. Arcellana, adviser.
The study was designed to develop a fruit bar from mango puree by cabinet dehydration. To obtain such a product, the study was divided into three phases. Phase I involved the determination of the most preferred binder-sugar combination to be added to the mango puree. In Phase I-A, 5% and 10% cornsta...
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| Format: | Thesis |
| Language: | English |
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1979.
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