Improvement of kondol (Benincasa hispida) candy
Removal of citric acid, reduction of soaking time in lime solution and lowering of syrup concentrated improved the quality of kondol candy.
Opis bibliograficzny
| 1. autor: |
Barit , Ivy Mar V. |
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| Format: | Praca dyplomowa
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| Język: | English |
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| Wydane: |
2001.
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| Hasła przedmiotowe: | |
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