Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits
Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tis...
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| Main Authors: | , , , |
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| Format: | Article |
| Published: |
Rynnye Lyan Resources
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101087/ https://www.myfoodresearch.com/vol-69474supplementary-4.html |
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