Physicochemical properties of tamarind and pineapple fruit pulps and powders
Tamarind and pineapple fruit pulps and powders were assessed based on their physicochemical properties such as crude protein, crude fibre, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density. Both of the fruit powders were subjected to a similar s...
| Autores principales: | , , , , , |
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| Formato: | Artículo |
| Lenguaje: | English |
| Publicado: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2015
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| Acceso en línea: | http://psasir.upm.edu.my/id/eprint/33588/1/%2836%29.pdf |