Development of an almond-flavored pandan (Pandanus Tectorius) tea
The study was conducted to develop pandan tea by employing dehydration processes on the leaves of the plant. The leaves were dried at varying temperatures of 40C, 60C, and 80C and were blanched at different time periods of 0, 3, and 6 minutes. The effects of these different time-temperature combinat...
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
1999.
|
| Subjects: |