Development of catsup from the optimum level of banana flour
This is a study of the feasibility of substituting banana flour for fresh banana in catsup. Banana flour at 1.74% and 2.73% levels based on the weight of fresh banana was incorporated into a standard recipe for catsup formulated by Lafuente in 1972. Analysis was made on the soluble solids (SS), titr...
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| Format: | Thesis |
| Language: | English |
| Published: |
1978.
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