Preliminary study on the development of formulated ready-to-drink calamansi (Citrus microcarpa Bunge ) juice
Formulated ready-to-drink calamansi juice were prepared using four different treatments namely: A1 (using muscovado and brown sugar stored under room temperature), A2 (using muscovado and brown sugar stored under chilled temperature), B1 (using brown sugar stored under room temperature), B2 (using b...
| 1. autor: | |
|---|---|
| Format: | Praca dyplomowa |
| Język: | English |
| Wydane: |
2003.
|
| Hasła przedmiotowe: |