Effect of extraction and concentration processes on properties of longan syrup
© 2014, Association of Food Scientists & Technologists (India). Longan (Dimocarpus longan Lour.) syrup is a novel liquid sweetener produced from longan, one of the traditional and economic fruits in the Northern of Thailand. In this research, the effect of extraction and concentration processes...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Published: |
Springer India
2015
|
| Subjects: | |
| Online Access: | http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84920257196&origin=inward http://cmuir.cmu.ac.th/handle/6653943832/39225 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Chiang Mai University |