THE EFFECT OF HEATING METHOD AND FORMULATION ON MARMALADE QUALITY PRODUCED FROM ROSE HIP PULP
Some chemical properties of rose hip pulp obtained from a commercial firm were determined and processed to marmalade by using 40/60 and 45/55 pulp/sugar ratio under the atmospheric and vacuum conditions. Two level of citric acid were added into the samples. Measured properties of the pulp as follows...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Pamukkale University
1998-02-01
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| Series: | Pamukkale University Journal of Engineering Sciences |
| Subjects: | |
| Online Access: | http://dergipark.ulakbim.gov.tr/pajes/article/view/5000090000 |