Effect of pectin and citric acid on sensory evaluation for consumer’s acceptability of preserved guava jelly
This study investigated the interaction of different pectin and citric acid concentrations on sensory evaluation for consumers' acceptability of economically preserved guava jelly. Fresh Psidium guajava (guava) jelly prepared with 0.15%, 0.2%, and 0.25% pectin and with 1.1%, 1.15%, and 1.2% cit...
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| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | مقال |
| منشور في: |
Research Journal of Pharmacy and Technology
2024
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| الوسوم: |
إضافة وسم
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