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...
| Main Authors: | , |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
Quezon City
College of Home Economics, University of the Philippines Dilman
2015.
|
| Subjects: | |
| Online Access: | Also available in UP Diliman Digital Archives |