Product development and storage study of "Sago-Gulaman" syrup
An acceptable formulation of "sago-gulaman" syrup was developed and its shelf-life determined in this study, which was done in two(2) trials. In Phase I, syrup formulations using brown sugar alone were consistently preferred by a laboratory taste panel over that using brown sugar with &quo...
| Autor principal: | |
|---|---|
| Outros Autores: | |
| Formato: | Thesis |
| Idioma: | English |
| Publicado em: |
1988.
|
| Assuntos: |