Technical feasibility for pilot scale production of candied kalamansi (Citrus Microcarpa, Bunge) peel
The approach of the study included the determination of the length of boiling time and the number of boiling water changes of the peels; standardization of the amount of food color to be used; determination of the optimum plumping time; establishment of the length of time of the drying process; and...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
1977.
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