Effects of blanching on the quality of pineapple (Ananas comosus) and changes during storage in syrup / Nurul Farhanah Azhari
This study was conducted to determine the effect of traditional hot-water blanching on pineapples that are being processed for storage in syrup. Based on the result obtained, blanching treatments caused significant decrease in pH, total soluble solid, total plate count, ascorbic acid, total phenols,...
Saved in:
| Main Author: | |
|---|---|
| Format: | Student Project |
| Language: | English |
| Published: |
2013
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/108131/1/108131.pdf https://ir.uitm.edu.my/id/eprint/108131/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|