Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
Abstract A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 m...
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[Yogyakarta] : Universitas Gadjah Mada
2002
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