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...
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| Format: | Thesis |
| Language: | English |
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1999.
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