Pengendalian Pencoklatan Produk Hasil Restrukturisasi Bubur Buaei Tropis Menggunakan Bahan Tambahan Makanan (Inhibition Of Discoloration In Restructured Tropical Fruits Using Anti Browning Additives)
Upon peeling and slicing fresh fruits are easily discolored due to enzymatic reaction in the presence of oxygen. Restructured fruit also suffer the discoloration during aerobic storage either at room temperature or under refrigeration. The objective of this study was to find alternatives for prevent...
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[Yogyakarta] : Universitas Gadjah Mada
2002
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