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.
Bibliografski detalji
| Glavni autor: |
Barit , Ivy Mar V. |
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| Format: | Disertacija
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| Jezik: | English |
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| Izdano: |
2001.
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| Teme: | |
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