The effects of different concentration of glucose-sucrose syrup on the quality of glazed papaya
The effects of varying proportions of glucose-sucrose for glazing syrup on the qulaity of glazed papaya were studied using 20:80 (Sample A); 30:70 (Sample B); and 40:60 (Sample C).
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
2001.
|
| 主題: |