Utilization of modified starch in the improvement of banana sherbet characteristics
ABSTRACT This study aims to utilize modified starch in the improvement of banana sherbet characteristics in terms of texture, melting quality and percent overrun. The study was divided into three phases. Phase I determined the optimum ratio of milkfat to modified starch evaluating samples of differe...
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| Format: | Thesis |
| Language: | English |
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2002.
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