Development of powdered kamias (Averrhoa bilimbi Linn.) as soup base
The study involved the development of a cabinet-dehydrated powdered kamias to be incorporated in a soup base formulation. Phase I involved the selection of the best stage of maturity of the kamias raw material as evaluated in terms of size, color, texture, moisture content, soluble solids, titrable...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Tese |
| Idioma: | English |
| Publicado em: |
1993.
|
| Assuntos: |