Effect of cooking method on the physicochemical properties of tomatoes

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Effect of cooking method on the physicochemical properties of tomatoes

The cooking process influences the chemical and physical changes in food due to the increase in temperature. It also alters the appearance, taste, color, and texture of food either positively or negatively. Therefore, this study was done to determine the effect of cooking methods on the physicochemi...

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Bibliographic Details
Main Authors:	Arnida Hani Teh, Teo, Wan Ting
Format:	Article
Language:	English
Published:	Penerbit Universiti Kebangsaan Malaysia 2024
Online Access:	http://journalarticle.ukm.my/24751/ http://journalarticle.ukm.my/24751/1/MAE%203.pdf

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