tailieunhanh - Organoleptic properties of guava fruit leather with effectiveness of increase in storage period

An investigation was carried out to study the effect of storage period on organoleptic properties of guava leather prepared from its cultivars of Sardar (white flesh) and Lalith (pink flesh). Preliminary experiments were conducted to find out the optimum levels of sugar, citric acid and salt for preparation of quality leather. | Organoleptic properties of guava fruit leather with effectiveness of increase in storage period