Effect of vacuum infusion of pectinase and calcium on the texture and colour of minimally processed guava (psidium guajava l.)
Guava (psidium guajava L.) ofcommercial maturity that was minimally processed were dipped in pectinase solutions at concentrations of 0, 0.5, 1.0 and 1.5% (volume/volume) under reduced pressure of76, 55, 35 and 20 cm Hg. The treated fruit wedges were then dipped in calcium lactate solution at conce...
| Main Authors: | , , , , |
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| Format: | Conference or Workshop Item |
| Language: | English English |
| Published: |
2001
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| Online Access: | http://psasir.upm.edu.my/id/eprint/27181/1/ID%2027181.pdf |