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.
Bibliografiske detaljer
| Hovedforfatter: |
Barit , Ivy Mar V. |
|---|
| Format: | Thesis
|
|---|
| Sprog: | English |
|---|
| Udgivet: |
2001.
|
|---|
| Fag: | |
|---|