Effects of anti-browning pretreatments, heat treatment and storage temperature on sugarcane (saccharum officinarum L.) juice quality
The study aimed to investigate the effects of anti-browning pretreatments, heat treatment, and storage temperature on the physicochemical, microbiological and sensory quality of sugarcane juice. Sugarcane juice samples were subjected to six different anti-browning pretreatments, including blanching...
| المؤلف الرئيسي: | |
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| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2012.
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| الموضوعات: |