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...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1992.
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