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Baby corn candy: Development and assessment of nutritional, sensory and storage quality

Quốc Thiện 92 12 pdf

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The quality of baby corn candy prepared with four different sugar concentrations (20/30/40°B, 30/40/50°B, 40/50/60°B and 50/60/70°B) in two different shapes (Rectangular and Whole) was evaluated for acceptability and storage stability. | Baby corn candy: Development and assessment of nutritional, sensory and storage quality

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