Effects of manual, chemical and enzymatic peeling methods on physicochemical and microbiological properties of Malaysian Mango (Mangifera indica L. Cv. `Chok Anan') puree
Mango is an intermediate product applied to several products as juices, nectars and purees but it requires peeling before further processing. Conventional peeling has been implemented, but it is time-consuming and requires laborious work. Therefore, this study aimed to determine the optimum conditio...
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| Format: | Thesis |
| Language: | English |
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2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/69432/1/FSTM%202016%2011%20-%20IR.pdf |