Texture analysis of starfruit (Averrhoa carambola) chips pre-treated with glucose syrup and osmotic dehydration
Osmotic dehydration (OD) of starfruit chips by glucose syrup was chosen as the osmotic agent (OA) in this study as it is believed to confer a desirable result in the final product. As in this study, the concentration of glucose syrup that was used is 30, 40 and 50°Brix with soaking temperature of...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2020
|
| Online Access: | http://journalarticle.ukm.my/16809/1/49_03_15.pdf http://journalarticle.ukm.my/16809/ http://www.mabjournal.com/index.php?option=com_content&view=article&id=1039&catid=59:current-view&Itemid=56 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|