Development of a raisin substitute from kamias (Averrhoa Bilimbi Linn.)
ABSTRACT This study was conducted to develop a product from kamias which can approximate the color, texture and flavor of raisins. The variables were the pre-treatment (blanched and unblanched), the sugar concentration of the soaking syrup (20, 30, and 40B), the method of drying (cabinet-drying and...
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| Format: | Abschlussarbeit |
| Sprache: | English |
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1972.
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