Candied kalamansi (Citrus microcarpa Bunge) packaging and product development
A standardized process for dehydrated candied kalamansi was developed from the ripe fruit (Citrus microcarpa Bunge). the variables studied were the syruping method, soaking time, and final moisture content. Evaluation of the methods and treatment involved several objective and sensory tests. These i...
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| 格式: | Thesis |
| 語言: | English |
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1988.
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