Shelf Stability and Optimization of Drying Time and Temperature of Guayabano (Annona muricata) Candy
This study was divided into three parts. Part one dealt with the determination of storability ambient conditions of unblended and blended Guayabano candy treated with alum or lime, processed using the fast and slow methods, and oven-dried at 800C. Results showed that the Guayabano candy had a maximu...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Davao Oriental State University
2001-12-01
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| Series: | Davao Research Journal |
| Subjects: | |
| Online Access: | https://davaoresearchjournal.ph/index.php/main/article/view/61 |
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