Research on the processing of dry sweeten-strawberry

  • Thái Thị Thúy Liên
  • Bùi Thị Thùy Trang
  • Đống Thị Anh Đào

Abstract

This research has made the new product of dry sweeten-strawberry, from Da Lat city, forming a new style of delicious food. The research helps to enhance using and processing, and solve lots of strawberry in the season. The fresh strawberried have been processed and dried at 60oC in 16 housr. This product contains the protein, mineral and natural red pigment from the original source.

điểm /   đánh giá
Published
2008-09-19
Issue
Vol. 11 No. 5 (2008)
Section
ARTILES
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