Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit

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Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit

Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholdi...

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Bibliographic Details
Main Authors:	Ali, M. A., Yusof, Yus Aniza, Chin, Nyuk Ling, Ibrahim, M. N.
Format:	Article
Language:	English
Published:	Faculty of Food Science and Technology, Universiti Putra Malaysia 2016
Online Access:	http://psasir.upm.edu.my/id/eprint/50532/ http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf

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