Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
The experimental work of this research was divided into three phases. In the first phase, proximate analysis (i.e. protein, carbohydrate, fat, fibre, ash and moisture content) was determined followed by physico-chemical properties analysis (i.e titratable acidity, pH, total soluble solid (TSS), wate...
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| 格式: | Thesis |
| 语言: | English |
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2014
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| 在线阅读: | https://ir.uitm.edu.my/id/eprint/16290/2/TM_MOHAMAD%20SHAHRIMI%20HASHIM%20AS%2014_5.pdf |
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