Sensory preference and acceptability of cabinet-dried candied tomatoes (Lycopersicon esculentum var. Ilocos red)
ABSTRACT This study aimed to use sensory evaluation tools to select an acceptable process for cabinet-dried candied tomatoes. Dried candied tomatoes were processed using variable sugar concentrations (20, 25 and 30%) and citric acid concentrations (0.5 and 0.6%) with different cabinet drying tempera...
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| Formatua: | Tesis |
| Hizkuntza: | ingelesa |
| Argitaratua: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2013.
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