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...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1994.
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| الموضوعات: |