Optimization of ingredients level for developing yellow passion (passiflora edulis) fruit jam
This study was carried out to investigate the optimum level of ingredients to develop an acceptable jam product from yellow passion fruit. The jam was developed from fresh yellow passion fruit using four ingredients: sugar, pectin and citric acid of different levels. The different ingredient levels...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Taylor & Francis Group
2022-12-01
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| Edice: | International Journal of Fruit Science |
| Témata: | |
| On-line přístup: | http://dx.doi.org/10.1080/15538362.2022.2025515 |
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