Development of dehydrated candied saba (Musa sapientum Linn. var. Compressa)
Dehydrated candied saba was developed using the step-up method, 45-55-65 Brix, of candying and then cabinet drying sliced nd sulfited, water-blanched, and water-blanched and sulfited) and levels of composition of syrup. Composition of syrup involved varying the glucose-sucrose ratio to 0% glucose-1...
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| Formato: | Tese |
| Idioma: | English |
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1994.
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