Pengaruh perendaman buah nangka dalam larutan garam kalsium terhadap tekstur buah setelah pembekuan=Soaking Effects ofjackfruit in Calcium Salts toward the Fruit Texture after Freezing
Calcium pretreatment to strengthen fruit texture were conducted by soaking jackfruit in Calcium salts (CaCl^ Ca-lactate, and CaCOj), in three concentrations (0 %, 1%, and 1.5 %), and several temperatures (30 °C 40 °C, 50 °C, and 60 °C ) prior to slow and quick freezing of the treated fruits. All...
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[Yogyakarta] : Universitas Gadjah Mada
2004
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