Effects of Inluin and Oligofructose Fortification on the Physico-Chemical, Sensory and Functional Properties of Clarfified Banana Juice
A comparative study conducted between Berangan and Mas banana cultivars at the same maturity index 6 (fully yellow-good eating stage) revealed that Berangan was more suitable for value added processing because of its lower soluble protein concentration, peroxidases and polyphenoloxidase activity. Th...
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| Format: | Thesis |
| Language: | English English |
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2006
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| Online Access: | http://psasir.upm.edu.my/id/eprint/5299/1/FSTM_2007_4.pdf |