Development of bottled sweet sour sauce

Development of bottled sweet sour sauce

This is a study of the feasibility of producing bottled sweet sour sauce. Cornstarch at 1.91%, 2.29% and 3.81% levels and CMC at 0%, 0.2% and 0.4% levels were incorporated into a chosen recipe. Analysis was made of the soluble solids (SS), titratable acidity (TA), SS/TA, pH and consistency of the fi...

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Bibliographic Details
Main Author: Paras, Antonio S.
Other Authors: Arcellana, Mayi Y.
Format: Thesis
Language:English
Published: 1978.
Subjects:
Sauces.
Sweet sour sauce.