[1]
Abdalrhman, M.A.M. et al. 2026. Chemical Characteristics and Quality Changes of Syrup and Massecuite Across Boiling House Stages in Raw Sugar Manufacture. American Journal of Food Science and Technology. 5, 1 (Mar. 2026), 55–59. DOI:https://doi.org/10.54536/ajfst.v5i1.7078.