View of Effects of momordica cochinchinensis nectar, saccharose sugar, gelatin, and heat treatment on the quality of gel candy processed from fruit of borassus flabellifer and momordica cochinchinensis

Return to Article Details Effects of momordica cochinchinensis nectar, saccharose sugar, gelatin, and heat treatment on the quality of gel candy processed from fruit of borassus flabellifer and momordica cochinchinensis Download Download PDF