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  1. 221

    Fouling deposit analysis of heat-induced pink guava puree by Chan, Ken Wei

    Published 2012
    “…There is a significant different for the pH and TSS for both puree (P<0.01). However, this may not affect the fouling rate significantly as the puree is carbohydrate based deposit. …”
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    Thesis
  2. 222

    Characterization of enzyme-liquefied soursop (Annona muricata L.) puree by Mohd Ghazali, Hasanah, Chang, Lee Sin, Karim, Roselina, Mohammed, Abdulkarim Sabo

    Published 2018
    “…A liquefied puree with reduced viscosity of up to 50% (15.20 ± 0.17 mPas) was obtained when pectinase was used in combination with cellulase compared to puree treated with pectinase only. …”
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    Article
  3. 223

    Development of Bulk Packaging and Storage of Shallot (Allium Ascalonium) Puree by Ahmad, Noor Azizah

    Published 2008
    “…Volatile oil of shallot puree contained sulphur group as major compounds. …”
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    Thesis
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