Introduction to Food Engineering, Third Edition (Food

Format: Hardcover

Language: English

Format: PDF / Kindle / ePub

Size: 7.61 MB

Downloadable formats: PDF

The following can cause soft jelly: overcooking the fruit to extract the juice, using too much water to extract the juice, incorrect proportions of sugar and juice, undercooking causing insufficient concentration, insufficient acid, or making too large a batch at one time. Dry it: To prepare fresh herbs for drying, wash and thoroughly dry them immediately after picking. Hugs – Christine at Must Love Home What wonderful tips about finding cheaper supplies.

Pages: 750

Publisher: Academic Press; 3 edition (July 11, 2001)

ISBN: 0126463840

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