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...

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主要作者: Abdul Halim, Khairol Nadia
格式: Thesis
语言:English
出版: 2004
主题:
在线阅读:https://ir.uitm.edu.my/id/eprint/70662/1/70662.pdf
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