Effects of Brix, processing techniques and storage temperature on the quality of carambola fruit cordial
Two methods of processing carambola fruit cordial were compared using a cold method (CM) and a hot method (HM). Characteristics of the freshly prepared product were compared. Samples were later prepared at 35 °, 45 ° and 55 ° Brix concentrations and stored at 25 °C and 5 °C. The responses measured d...
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| 格式: | 文件 |
| 语言: | English English |
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Elsevier Science
1997
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/51103/1/51103.pdf http://psasir.upm.edu.my/id/eprint/51103/7/1-s2.0-S0308814696000398-main.pdf |