Development of ready-to-drink bottled dalanghita (Citrus nobilis Lour Var. Szinkom) nectar
ABSTRACT The study was performed to develop a ready-to-drink bottled dalanghita nectar. In phase I, six samples with different Brix-to-acid ratio were evaluated. It was found out that among the six formulations, the dalanghita nectar with 13 Brix - o.50 %TA was the most acceptable sweet-sour blend....
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| Formatua: | Thesis |
| Hizkuntza: | English |
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2002.
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