This Research Work is on Effects Of Processing Methods On The Physico-Chemical Properties Of Sweet Potato And Sorghum ABSTRACT This study evaluated “the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour”. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and …
Read More »Determination Of Active Sweet Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar
This Research Work is on Determination Of Active Sweet Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener …
Read More »Determination Of Active Sweet Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar
Research Project Material on Determination Of Active Sweet Components Of Common Artificial Sweeteners That Are Used As Replacement For Sugar ABSTRACT This research investigated how the sweetness of sugar substitute compares to the sweetness of sugar. In this research different percentage solution of sugar, artificial sweetener and natural sweetener (10%, …
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