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...
| Autore principale: | |
|---|---|
| Altri autori: | |
| Natura: | Tesi |
| Lingua: | English |
| Pubblicazione: |
1992.
|
| Soggetti: |