Effect of microwave-assisted processing on quality characteristics of pineapple jam
Traditional heating method of pineapple puree during the production of pineapple jam can cause over degradation of quality of the fresh pineapple. Thus, the objective of this study was to determine optimum microwave-assisted processing conditions for producing pineapple jam which could reduce water...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Penerbit Akademia Baru
2018
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/4858/1/AJ%202018%20%28128%29.pdf |