Improvement of bottled coconut jam
The research was conducted to improve the formulation and process of bottled coconut jam. First, a product profile of cocojam was developed using the QDA method. The product profile was then compared to the product profile of cocojam produced using the process and formulation developed by ITDI. A t-...
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| フォーマット: | 学位論文 |
| 言語: | English |
| 出版事項: |
1994.
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