A study on the stability of artificial sweeteners in cordial at different pH / Khairol Nadia Abdul Halim
Sample of cordials with different pH levels 4.0, 3.5, 3.0, 2.5 and 2.0 were prepared by using artificial sweeteners. Two different types of artificial sweeteners used were Aspartame and Acesulfame-K. 10 samples were prepared accordingly to different levels of pH. All of the samples were stored at ro...
محفوظ في:
| المؤلف الرئيسي: | |
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| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
2004
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ir.uitm.edu.my/id/eprint/70662/1/70662.pdf |
| الوسوم: |
إضافة وسم
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