Enhancement of sugar content through progressive freeze concentration: effect of initial concentration
A new concentration technique is required to eliminate portion of water from coconut water (CW) and reduce the cost of storage, handling and shipping. As Progressive Freeze Concentration (PFC) could retain the nutritional compounds, it was applied to concentrate CW and enhance its sugar content. In...
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| Main Authors: | , , , |
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| Format: | Article |
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Penerbit UTM
2014
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| Subjects: | |
| Online Access: | http://eprints.utm.my/id/eprint/52704/ https://dx.doi.org/10.11113/jt.v69.3167 |
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