Development of canned dalanghita (Citrus Nobilis Lour. Var. Szinkom) juice with Sacs
The study was undertaken to develop a ready-to-drink canned dalanghita juice with sacs. Along with developing the descriptive scoresheet, the product profile was established. 14°Bx - 0.4667 % titratable acidity was found to be the most acceptable blend based on sensory evaluation. In terms of off-fl...
| मुख्य लेखक: | |
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| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1992.
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| विषय: |