Effect of extraction and concentration processes on properties of longan syrup

• Main Authors: Surin,S., Thakeow,P., Seesuriyachan,P., Angeli,S., Phimolsiripol,Y.
• Format: Article
• Published: Springer India 2015
• Subjects: Food Science
• Online Access: http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84920257196&origin=inward; http://cmuir.cmu.ac.th/handle/6653943832/39225
• Institution: Chiang Mai University

© 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...