Development of lemon flavored guava (Psidium Guajava Linnaeus) tea
An acceptable guava tea was developed and the process optimized by performing a series of experiments and sensory evaluation tests. The guava leaves, whose initial moisture content was 61.03%, were appropriately dried to a moisture content of about 3-5% by applying a range of 20-60 minutes drying ti...
| Autor principal: | |
|---|---|
| Altres autors: | |
| Format: | Thesis |
| Idioma: | English |
| Publicat: |
1999.
|
| Matèries: |