Freeze-thaw stability of durian (Durian zibethimus) puree subjected to slow and blast freezing
This study aimed to evaluate the quality of durian purees subjected to five freeze thaw cycles. The durian purees were initially subjected to slow freezing of -15°C for 72 hours and blast freezing of -37°C for 8 hours. Subsequent freeze-thaw cycles were done at -15°C for 72 for freezing and 0-4°C fo...
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| Formaat: | Thesis |
| Taal: | English |
| Gepubliceerd in: |
Quezon City
College of Home Economics, University of the Philippines Diliman
2012.
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