Corn syrups are widely used by commercial manufacturers of quality jellies, jams, preserves, and butters (Morris and Striegler, 1996). Corn syrup is not only ... Suppose you want to make a 100-lb batch of muscadine jelly. According to theanbsp;...
|Title||:||The Muscadine Experience|
|Author||:||Justin R. Morris, Pamela Louise Brady|