Influences of formulation and process variables on the color parameters of Philippine orange (Dalandan) juice
ABSTRACT The influence of formulation variables, dilution and soluble solids content, and process conditions, heating time and temperature, on the color parameters, L*, a* and b*, of pasteurized dalandan juice (DJ) were studied. A rotatable Central Composite Design (CCD) was adapted in the preparat...
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| Format: | Thesis |
| Language: | English |
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2007.
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