Utilizes chayote (Sechim edule, Swartz) in the production of dehydrated candy specifically the level of acceptability in terms of texture, taste, flavor, and general acceptability. Microbiological analysis is also done.
Info
| Type of Material | Unpublished |
| Research Publication Address | Mindanao State Unioversity-Iligan Institute of Technology, Iligan City |
| Year Published | 1998 |
| Author | GARCIA, Yolanda P., 1998. |
| Research Location | Mindanao State University - Iligan Institute of Technology, Iligan City MSU-IIT, Iligan City |