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...
| Κύριος συγγραφέας: | |
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| Μορφή: | Thesis |
| Γλώσσα: | Αγγλικά |
| Έκδοση: |
2003.
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