Development of chrysanthemum-flavored nata de coco in syrup
ABSTRACT The aim of this study was to produce chrysanthemum tea flavored nata de coco by means of diffusion and equilibrium of the flavoring concentrates in the syrup where the nata was soaked. Nine set-ups were made namely 3%, 6%, and 12% concentrations with each concentration having variations of...
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| Format: | Thesis |
| Language: | English |
| Published: |
2000.
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