Characterization of muscovado sugar
The physicochemical and sensory properties of muscovado were characterized in this study in order to determine its suitability as a sucrose alternative. Six muscovado brands were found to have water activity values ranging from 0.529 to 0.630, pH of 4.66 to 5.63, % titratable acidity of 0.012 to 0.0...
| Κύριοι συγγραφείς: | , |
|---|---|
| Μορφή: | Thesis |
| Γλώσσα: | English |
| Έκδοση: |
Quezon City
College of Home Economics, University of the Philippines Dilman
2015.
|
| Θέματα: | |
| Διαθέσιμο Online: | Also available in UP Diliman Digital Archives |