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...
| Hoofdauteurs: | , |
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| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
Quezon City
College of Home Economics, University of the Philippines Dilman
2015.
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| Onderwerpen: | |
| Online toegang: | Also available in UP Diliman Digital Archives |