Effects of hot water, submergence time and storage duration on quality of dragon fruit (Hylocereus polyrhizus)
This study was conducted to determine the effects of hot water temperature, time of submergence and storage duration on dragon fruit (Hylocereus polyrhizus). Fresh harvested dragon fruits were treated with hot water temperatures at 35, 45 and 60 ?C and time of submergence for 15, 30 and 60 minutes...
محفوظ في:
| المؤلفون الرئيسيون: | , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Canadian Center of Science and Education
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://eprints.ums.edu.my/id/eprint/19459/1/Effects%20of%20hot%20water.pdf https://eprints.ums.edu.my/id/eprint/19459/ http://dx.doi.org/10.5539/jas.v3n1p146 |
| الوسوم: |
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