Formulation of kalamansi juice concentrate with packaging material suitability
Green mature kalamansi fruits of medium size, were processed into concentrate by adding sugar and heating to 83°C for 3 minutes. This process was subjected to heat penetration study. Results from using the trapezoidal rule showed that the process was more than adequate. Three formulations were done...
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| Format: | Thesis |
| Language: | English |
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1998.
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