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...
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| Format: | Disertacija |
| Jezik: | English |
| Izdano: |
2003.
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| Teme: |