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...
Saved in:
Main Author: | Yousaf, Muhammad Sohail |
---|---|
Format: | Thesis |
Language: | English English |
Published: |
2006
|
Subjects: | |
Online Access: | http://psasir.upm.edu.my/id/eprint/5299/1/FSTM_2007_4.pdf |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Design features of Malay fortifications in Peninsular Malaysia /
by: Fadhillah Mohd Nasir
Published: (2019) -
Pengasingan mikrob pengurai inulin daripada ubi dahlia (Dahlia variabilis) dan aktiviti inulinase /
by: Dedi Futra
Published: (2008) -
Physico-chemical properties, sensory evaluation and storage stability of vitamin E fortified pink guava juice / Mohamad Shahrimi Hashim
by: Hashim, Mohamad Shahrimi
Published: (2014) -
Thermal, physico-chemical and sensory properties of red tilapia (Oreochromis niloticus)
by: Ebrahimian, Mahshid
Published: (2012) -
Physico-chemical properties and sensory evaluation of commercial honey / Nor Zuraidah Ibrahim
by: Ibrahim, Nor Zuraidah
Published: (2005)