Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam

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Effect of sugar-pectin-citric acid pre-commercialization formulation on the physicochemical, sensory, and shelf-life properties of Musa cavendish banana jam

Cavendish banana is the second most cultivated species in Malaysia due to its high potassium and vitamin B6 content. However, there has been little commercialisation of Cavendish banana in jam making to date because of its unappealing physical characteristics and unsavoury taste. In the present...

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Bibliographic Details
Main Authors:	Wan Abd Al Qadr Imad Wan-Mohtar, Sarina Abdul Halim-Lim, Joshini Pillai Balamurugan, Mohd Zahiruddin Mohd Saad, Nur Asyiqin Zahia Azizan, Adi Ainurzaman Jamaludin, Zul Ilham
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2021
Online Access:	http://journalarticle.ukm.my/17410/ http://journalarticle.ukm.my/17410/1/13.pdf

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