Utilization of dried saluyot powder in baked products
The effects blanching time (2, 4, and 6 minutes) and drying temperature (60, 70, and 80°C) on the beta-carotene content of dried saluyot powder were determined. Dried saluyot powder was prepared at optimum blanching time and drying temperature and utilized in the preparation of brownies at different...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
| Được phát hành: |
1995.
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