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...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 語言: | English |
| 出版: |
1998.
|
| 主題: |