Effects of different stabilizers on the quality of calamansi concentrate
Four lots of calamnsi concentrate samples were prepared using three different stabilizers : Gum Tragacanth (lot GT), Gellan Gum (lot GG), Xanthan Gum (lot XG) and a control lot with no added stabilizer.
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| Format: | Thesis |
| Language: | English |
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2003.
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