Effect of cooking method on the physicochemical properties of tomatoes
The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemi...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Universiti Kebangsaan Malaysia
2024
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| Online Access: | http://journalarticle.ukm.my/24751/1/MAE%203.pdf http://journalarticle.ukm.my/24751/ https://jms.mabjournal.com/index.php/mab/issue/view/63 |
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