Physico-chemical and nutritional analysis of dehydrated saluyot powder
The effects of blanching time (2, 4, 6 min.) and drying temperature (55 and 65°C; 60, 70 and 80°C) on the physico-chemical characteristics of dried saluyot powder were studied. Color, texture, degree of browning, water activity, pH, titratable acidity, and solubility were determined. Samples were li...
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| Format: | Thesis |
| Language: | English |
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1995.
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