Development of dehydrated langka-papaya fruit bar
Langka-papaya fruit bars were developed by partial dehydration of the puree using the cabinet drier. Drying of puree with varying soluble solids content was done. Based on the results of the objective and sensory evaluations, the best langka-papaya fruit bar was produced from puree with a soluble so...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1979.
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