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Registro Completo |
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
19/03/1992 |
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Data da última atualização: |
19/03/1992 |
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Autoria: |
MATHUR, V. K.; DAS, S. A.; JAYARAMAN, K. S.; BHATIA, B. S. |
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Afiliação: |
Defence Food Research Laboratory. |
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Título: |
Preparation of Fruit Bars for use in Combat Rations. |
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Ano de publicação: |
1972 |
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Fonte/Imprenta: |
Indian Food Packer, v.26, n.2, p.33-35, 1972. |
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Idioma: |
Inglês |
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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. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 00882naa a2200157 a 4500
001 1646561
005 1992-03-19
008 1972 bl --- 0-- u #d
100 1 $aMATHUR, V. K.
245 $aPreparation of Fruit Bars for use in Combat Rations.
260 $c1972
520 $aFruit 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.
700 1 $aDAS, S. A.
700 1 $aJAYARAMAN, K. S.
700 1 $aBHATIA, B. S.
773 $tIndian Food Packer$gv.26, n.2, p.33-35, 1972.
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Registro original: |
Embrapa Mandioca e Fruticultura (CNPMF) |
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