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).
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2001.
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| الموضوعات: |