Effects of fining treatment and storage temperature on the quality of clarified banana juice
The clarified banana juice was subjected to different treatment namely bentonite, combination of gelatin and bentonite and control and stored at 4, 25 and 37 °C for 24 weeks. The effects of fining treatment, storage temperature and storage time on turbidity, total polyphenol, browning index, microbi...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Elsevier
2007
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| Online Access: | http://psasir.upm.edu.my/id/eprint/7151/ http://psasir.upm.edu.my/id/eprint/7151/1/Effects%20of%20fining%20treatment%20and%20storage%20temperature%20on%20the%20quality%20of%20clarified%20banana%20juice.pdf |