The effect of different treatments on the quality and storage stability of dehydrated candied langka (Artocarpus heterophyllus Lam. )

The effect of three different treatments, namely (a) plain syruping, (b) soaking in 15.0% glycerol by weight of syrup and (c) 5.0% salting pre-treatment on sensory properties; drying curve, sorption isotherm and storage characteristics of dehydrated candied langka (Artocarpus heterophyllus Lam.) is...

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Bibliographic Details

Main Author:	Evangelista, Rosalinda Ison
Other Authors:	De Leon, Sonia Y.
Resource Type:	Thesis
Language:	English
Published:	1989.
Subjects:	Fruit > Candied.