Development of an acceptable nata from papaya (Carica papaya Linn)
The development of an acceptable nata from papaya was undertaken in this study. In the first phase, nata was prepared using two sugar concentrations, with and without 0.5% ammonium phosphate to determine which could produce the most acceptable nata in terms of weight, thickness and texture. The use...
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| Format: | Thesis |
| Language: | English |
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1983.
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