Development, characterization, and storage stability of squash candy bars
Five formulations of squash candy bars were prepared by varying the amounts of both the coconut milk and evaporated milk which were incorporated into the product.
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2002.
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| الموضوعات: |