Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
The experimental work of this research was divided into three phases. In the first phase, proximate analysis (i.e. protein, carbohydrate, fat, fibre, ash and moisture content) was determined followed by physico-chemical properties analysis (i.e titratable acidity, pH, total soluble solid (TSS), wate...
Saved in:
Main Author: | Hashim, Mohamad Shahrimi |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2014
|
Subjects: | |
Online Access: | https://ir.uitm.edu.my/id/eprint/16290/3/16290.pdf https://ir.uitm.edu.my/id/eprint/16290/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Proximate and physicochemical analysis of pink guava juice fortified with vitamin e / Mohamad Shahrimi Hashim and Faikah Awang @ Ismail
by: Hashim, Mohamad Shahrimi, et al.
Published: (2021) -
Determination of Heat Transfer Coefficient and Quality Characteristics of Pasteurised Pink Guava (Psidium Guajava L., Variety Beaumont-30) Juice Drink with Different Brix
by: Samicho, Zainal
Published: (2001) -
Physicochemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Aishah Bujang … [et al.]
by: Bujang, Aishah, et al.
Published: (2012) -
Evaluation of physicochemical, phytochemical, antioxidant and carotenoid properties of watermelon Citrullus lanatus juice at different storage temperatures and treatments / Nur Shafinaz Mohamad Salin
by: Mohamad Salin, Nur Shafinaz
Published: (2022) -
Determination of ascorbic acid in citrullus lanatus red flesh juice by Thin Layer Chromatography (TLC) and Reverse Phase High Performance Liquid Chromatography (RP-HPLC) / Nurul Nabilah Akmal Hashim
by: Hashim, Nurul Nabilah Akmal
Published: (2017)