Effect of the thermal processing (Pasteurization and sterilization) on the quality of Calamay (Ground sticky rice dessert).
Calamay, a sweet ground sticky rice dessert, is one of the most popular pasalubong items from the province of Bohol. However, it is highly perishable with less than a week of shelf-life. This study aimed to apply thermal pasteurization and sterilization to calamay packaged in glass jars to improve i...
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| Format: | Abschlussarbeit |
| Sprache: | English |
| Veröffentlicht: |
2024.
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