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      Effect of pH adjustment and hydrocolloids on stability of coconut sugar syrup 

      Collection: Theses (Master's degree) - Food Technology / วิทยานิพนธ์ - เทคโนโลยีอาหาร
      Type: Thesis
      Thanatchaporn JAITAB; ธนัชพร ใจตาบ; EAKAPHAN KEOWMANEECHAI; เอกพันธ์ แก้วมณีชัย; Silpakorn University. Engineering and Industrial Technology (Silpakorn University, 17/8/2018)
      The problems often found in coconut sugar syrup are sedimentation and crystallization during storage due to sucrose and suspending particles present in the syrup leading to consumer’s unacceptance. Solving these problems ...


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