Modelling the Kinetics of Color and Texture Changes of Dabai (<i>C</i><i>anarium odontophyllum Miq.)</i> during Blanching
Dabai (<i>Canarium odontophyllum Miq.</i>) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an i...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-10-01
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| Series: | Agronomy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2073-4395/11/11/2185 |