Effect of pH using different acids on the flavour and colour of canned flavoured tea / Anie Fasa Mustaffa
Canned flavoured tea using mint flavour was developed in this study. In the development of flavoured tea, malie acid and citiric acid were used to acidified the flavoured tea to pH 3.8, 4.0 and 4.2 before canning. Sensory evaluation using hedonic and ranking test were carried out to determine the ef...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2003
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/101141/1/101141.pdf https://ir.uitm.edu.my/id/eprint/101141/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|