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    Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema

    Optimization of the levels of ginger extract, palm oil and glucose syrup on the sensory quality of ginger yema by Lynette C. Cimafranca, Ivy C. Emnace, Roberta D. Lauzon, Julious B. Cerna, Windesa B. Yap, Karlo R. Nobleza, Leilani M. Valdevieso

    Published 2024-06-01
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