Development of coffee-flavored nata de coco in syrup
ABSTRACT Coffee-flavored nata de coco in syrup was developed intended for use in coffee jelly beverage. The effects of concentration of coffee (3. 4.5 and 6%) and soaking time (3, 5 and 7 days) on overall acceptability, color, sweetness, flavor and aroma of the product were investigated. The data we...
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | Thesis |
| 语言: | English |
| 出版: |
2000.
|
| 主题: |