Storage stability of clarified banana juice fortified with inulin and oligofructose.
Clarified banana juice fortified with inulin and oligofructose were stored for 8 weeks at 4, 25 and 35C. Changes in physicochemical characteristics (pH, total soluble solids [TSS], titratable acidity, sucrose, reducing sugars and turbidity), microbial count and sensory quality were determined. No di...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Wiley Blackwell
2010
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/16851/1/Storage%20stability%20of%20clarified%20banana%20juice%20fortified%20with%20inulin%20and%20oligofructose.pdf |