Development of bottled macapuno strings in langka syrup
ABSTRACT This study aimed to develop bottled macapuno strings in langka syrup. Three langka syrup concentrations (10%, 20%, 30%) were prepared to determine the most acceptable formulation to be added to macapuno strings. Moreover, the thermal process schedule for the bottled macapuno strings in the...
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| Формат: | Диссертация |
| Язык: | English |
| Опубликовано: |
Quezon City
University of the Philippines Diliman
2007.
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