Influence of gums to the sensory attributes of calamansi juice prepared from calamansi juice concentrate
A study was undertaken to determine the influence of gums to the sensory attributes of calamansi juice prepared from calamansi juice concentrate. Phase I of the study involved the determination of the most acceptable formulation of the calamansi juice concentrate. Three formuations with 24.7%, 29.0...
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| Формат: | Диссертация |
| Язык: | английский |
| Опубликовано: |
1999.
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