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...

पूर्ण विवरण

में बचाया:
ग्रंथसूची विवरण
में प्रकाशित:Revista Facultad Nacional de Agronomía - Medellín
मुख्य लेखकों: Rita M. Ávila de Hernández, María V. Mujica de Soto, Edwin A. Hernández Caraballo, Aracelis J. Giménez Machado, Marie T. González de Rangel, María Pérez de Camacaro
स्वरूप: Artigo
भाषा:Inglês
प्रकाशित: Universidad Nacional de Colombia 2020
विषय:
Agrociencias
Acceptability
Healthy foods
Fruit leathers
Fruit products
Annona muricata L
ऑनलाइन पहुंच:https://www.redalyc.org/articulo.oa?id=179964007008
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