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...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
2000.
|
| Soggetti: |