Effect of immersing in different concentrations of calcium chloride solution in the sensory, texture and rehydration in dehydration of sweet potatoes / Norliza Md Ali
This study is carried out to determine the effect of different concentrations of calcium chloride solution on texture of dehydrated sweet potatoes after rehydration. This study also involves the comparison of the rehydration ratio and to evaluate the acceptability of rehydrated sweet potatoes obtain...
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| Main Author: | |
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| Format: | Thesis |
| Language: | English |
| Published: |
2002
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103435/2/103435.pdf |
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