Characteristics of soursop natural puree and determination of optimum conditions for pasteurization
The physico-chemical and microbiological characteristics of soursop natural puree were determined. The analysed parameters were: pH, titratable acidity, soluble solids, ascorbic acid, reducing sugars, viscosity, pectinesterase activity and cloud stability. A response surface methodology was used to...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/116732/ http://psasir.upm.edu.my/id/eprint/116732/1/116732.pdf |