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Physicochemical properties, sensory attributes and consumer preference of soursop leather
A soursop leather was prepared, and its physicochemical and sensory properties were assessed. The preparation of the leather was carried out based on an experimental mix design. The combination of soursop pulp (79-100%), sugar (0-20%), and citric acid (0-1%) produced five treatments. The optimum mix...
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| Publicat a: | Revista Facultad Nacional de Agronomía - Medellín |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Universidad Nacional de Colombia
2020
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=179964007008 |
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