Data/hora: 14/06/2024 18:05:54

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	19/03/1992	
Data da última atualização: 	19/03/1992	
Autoria: 	MATHUR, V. K.; DAS, S. A.; JAYARAMAN, K. S.; BHATIA, B. S.	
Afiliação: 	Defence Food Research Laboratory.	
Título: 	Preparation of Fruit Bars for use in Combat Rations.	
Ano de publicação: 	1972	
Fonte/Imprenta: 	Indian Food Packer, v.26, n.2, p.33-35, 1972.	
Idioma: 	Inglês	
Conteúdo: 	Fruit bars were prepared by dehydrating fruit pulp in the form of sheets using crossflow hot air drier, cutting them into rectangular pieces and wrapping in cellophane paper. Wrapped fruit bars were packed in paper/aluminium foil/polyethylene laminate or in friction top tins. Improvement in the texture of the fruit bars was effected by the incorporation of pectin and adjustment of the pH. Crystallisation during storage was prevented by the addition of liquid glucose.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (15598-1) - ADC - SP - -- - 5329 -  - 5329 - DIS