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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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| 出版年: | Revista Facultad Nacional de Agronomía - Medellín |
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| 主要な著者: | , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Universidad Nacional de Colombia
2020
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| 主題: | |
| オンライン･アクセス: | https://www.redalyc.org/articulo.oa?id=179964007008 |
| タグ: |
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