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.
Bibliografische gegevens
| Hoofdauteur: |
Barit , Ivy Mar V. |
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| Formaat: | Thesis
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| Taal: | English |
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| Gepubliceerd in: |
2001.
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| Onderwerpen: | |
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