Application of ascorbic acid in maintenance of minimally processed product quality of jackfruit (Artocarpus heterophyllus)
Physiochemical changes of minimal processing of jackfruit (Artocarpus heterophyllus Lam.) were studied by treating with different concentration of ascorbic acid (AA) and stored at different storage temperatures. Result showed that there were significant differences in fresh weight, firmness, ascorbi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Bangladesh Botanical Society
2017
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/34888/1/Abstract.pdf https://eprints.ums.edu.my/id/eprint/34888/2/Full%20text.pdf |