Effects of reduced water activity on the shelf life of Philippines steamed sticky rice cake
ABSTRACT This research was conducted in order to determine the effects of reduced water activity on the shelf life of Puto Calasiao. Glycerol, a humectant, was used to reduce the water activity of the product. The optimum level of glycerol was determined to be 0.5% through a series of physicochemica...
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| Natura: | Tesi |
| Lingua: | English |
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