Thermosonication and optimization of stingless bee honey processing
The effects of thermosonication on the quality of a stingless bee honey, the Kelulut, were studied using processing temperature from 45 to 90 ℃ and processing time from 30 to 120 minutes. Physicochemical properties including water activity, moisture content, color intensity, viscosity, hydroxymethyl...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
SAGE Publications
2017
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| Online Access: | http://psasir.upm.edu.my/id/eprint/63567/1/Thermosonication%20and%20optimization%20of%20stingless%20bee%20honey%20processing.pdf http://psasir.upm.edu.my/id/eprint/63567/ http://mymedr.afpm.org.my/publications/52264 |
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