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.
| Príomhchruthaitheoir: | |
|---|---|
| Formáid: | Tráchtas |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2001.
|
| Ábhair: |