Optimization of citric acid and cassava starch-based edible coating formulation on pineapple(Ananas comosus L. Merill) slices
ABSTRACT Fresh pineapple slices were minimally processed and packaged with an acid-based edible coating to preserve the quality of the fruit. The slices were dipped in varying citric acid (CA) concentrations (0.5%, 1% and 2%) and were further immersed in varying cassava starch (CS) suspension (1%, 2...
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | Diplomová práce |
| Jazyk: | English |
| Vydáno: |
Quezon City
UP College of Home Economics
2012.
|
| Témata: |