Pretreatments and syruping methods for dehydrated candied santol (Sandoricum Koetjape)
The effect of two anti-browning and three sugar/syrup treatments on dehydrated candied santol were determined. The two anti-browning treatments were blanching and sulfiting. The three sugar/syrup treatments are: 1) the dry method using sugar in a 1:1 fruit: sucrose ratio; 2) the quick method using 7...
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| Format: | Praca dyplomowa |
| Język: | English |
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1983.
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