Frozen "buko" puree as beverage base
The study was aimed at determining the acceptability of the frozen "buko" puree as beverage base. The most suitable "buko" stage of maturity for the utilization as raw material in the preparation of frozen "buko" puree was determined. Among three stages, the "malak...
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| Format: | Thesis |
| Language: | English |
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1991.
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