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Application filed by Nueva Vizcaya State UnivfiledCriticalNueva Vizcaya State Univ
Priority to PH22017000796UpriorityCriticalpatent/PH22017000796U1/en
Publication of PH22017000796Y1publicationCriticalpatent/PH22017000796Y1/en
Publication of PH22017000796U1publicationCriticalpatent/PH22017000796U1/en
A detailed process of producing fruit leather from citrus pomace and rind is elucidated. Debittering or removing naringin from the original fruit is a vital component of the process for a more delicious product. Inclusion of another fibrous fruit complements the citrus for a better product taste and texture.
PH22017000796U2017-10-302017-10-30A process for making shelf stable citrus fruit leather
PH22017000796U1
(en)
Oil or fat composition for fried foods, method for producing oil or fat composition for fried foods, method for producing fried foods, and method for imparting cheese flavor to fried foods