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Process optimization for the manufacture of angoori petha
Angoori petha (AP) is delicacy which is relished by large section of Indian population. Fully ripened ash gourd fruits were osmotically dehydrated at different lime water concentration, lime water treatment time and sugar concentration for the manufacture of AP. The response variables consisted of s...
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| Main Authors: | , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2011
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4008735/ https://ncbi.nlm.nih.gov/pubmed/24803695 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-011-0581-z |
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