Development of frozen green mango nectar
ABSTRACT The development of frozen green mango nectar involved the determination of the best pulp to water ratio; selection of the most acceptable brix level; and identification of the most adequate processing method. In phase I, the three pulp (P) to water (W) ratio are 100P:50W, 100P:65W, and 100P...
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| Format: | Thesis |
| Idioma: | English |
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1990.
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