Effect of fruit maturity on the quality and acceptability of guava purée
A study was conducted to determine the characteristics of guava fruits and the purée obtained from fruits at six stages of maturity, i.e. stage 1: fruits 14 weeks after inception; stage 2: 15 weeks after inception; stage 3: 16 weeks after inception; stage 4: fruits artificially ripened in 1000 ppm e...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
1988
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| Online Access: | http://psasir.upm.edu.my/id/eprint/114849/1/114849.pdf http://psasir.upm.edu.my/id/eprint/114849/ https://linkinghub.elsevier.com/retrieve/pii/0308814688900234 |
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