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...
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| Formatua: | Thesis |
| Hizkuntza: | English |
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1988.
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