Physicochemical properties of tamarind and pineapple fruit pulps and powders

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Physicochemical properties of tamarind and pineapple fruit pulps and powders

Tamarind and pineapple fruit pulps and powders were assessed based on their physicochemical properties such as crude protein, crude fibre, fat, ash, moisture content, water activity (Aw), particle shape, particle size distribution, and density. Both of the fruit powders were subjected to a similar s...

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Bibliographic Details
Main Authors:	Mokhtar, Taufiq Aminullah, Yusof, Yus Aniza, Chin, Nyuk Ling, Othman, Siti Hajar, Serikbaeva, Asya Demeukhanovna, Aziz, Mohammad Gulzarul
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2015
Online Access:	http://psasir.upm.edu.my/id/eprint/33588/ http://psasir.upm.edu.my/id/eprint/33588/1/%2836%29.pdf

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