Freeze-thaw stability of frozen buco pie
The study was conducted to determine the freeze-thaw stability of buko pie. Eighteen buko pie samples were subjected to 16 hours of freezing at -13.3°C. After freezing, the samples were thawed for another 8 hours at 4.4°C. Sensory evaluation and syneresis test were conducted in the end of each cycle...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2000.
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