Water activity reduction and thermal processing of bottled ube jam
ABSTRACT It was the objective of the study to combine the preservation effects of water activity reduction and thermal processing to develop a shelf stable and acceptable bottled ube jam. An acceptable ube jam formulation chosen among available sources was optimized using mixture response surface me...
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| Format: | Thesis |
| Language: | English |
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Quezon city
University of the Philippines College of Home Economics
2007.
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