Effect of antibrowning agent and blanching treatment during drying of guava (psidium guajavaju., variety kampuchea) / Mailinda Ramli
This project was carried out to determine the effect of different anti browning agents on enzymatic browning at high temperature short time (HTST) thermal blanching. The effects of two anti-browning agents, sodium metabisulphite and ascorbic acid at 50 ppm and 100 ppm, subjected to hot water and ste...
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| Format: | Thesis |
| Language: | English |
| Published: |
2002
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| Online Access: | https://ir.uitm.edu.my/id/eprint/103405/1/103405.pdf |
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