Development of bottled sweet sour sauce
This is a study of the feasibility of producing bottled sweet sour sauce. Cornstarch at 1.91%, 2.29% and 3.81% levels and CMC at 0%, 0.2% and 0.4% levels were incorporated into a chosen recipe. Analysis was made of the soluble solids (SS), titratable acidity (TA), SS/TA, pH and consistency of the fi...
| मुख्य लेखक: | |
|---|---|
| अन्य लेखक: | |
| स्वरूप: | थीसिस |
| भाषा: | English |
| प्रकाशित: |
1978.
|
| विषय: |