Development of dehydrated candied roselle (Hibiscus sabdariffa)
Fresh, mature roselle calyces were transported from Gapan, Nueva Ecija and stored at 20°F for the duration of the study. A four-phase study was done to develop a sweet-salty flavored dehydrated product from the calyces. A better method of syruping between boiling in 40°Brix and soaking in 40°Brix ov...
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| Format: | Thesis |
| Language: | English |
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1974.
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