Effects of Inluin and Oligofructose Fortification on the Physico-Chemical, Sensory and Functional Properties of Clarfified Banana Juice

A comparative study conducted between Berangan and Mas banana cultivars at the same maturity index 6 (fully yellow-good eating stage) revealed that Berangan was more suitable for value added processing because of its lower soluble protein concentration, peroxidases and polyphenoloxidase activity. Th...

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Bibliographic Details
Main Author: Yousaf, Muhammad Sohail
Format: Thesis
Language:English
English
Published: 2006
Online Access:http://psasir.upm.edu.my/id/eprint/5299/1/FSTM_2007_4.pdf
http://psasir.upm.edu.my/id/eprint/5299/
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