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...
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| Formato: | Thesis |
| Idioma: | English |
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1978.
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