Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching
Dabai (Canarium odontophyllum Miq.) is a fruit that is often eaten by first blanching in hot water to make the flesh creamier and softer, before it is served as a snack or side dish. In this study, Dabai fruit was blanched at different temperatures between 60 and 100 °C, with an increment of 10 °C,...
| Main Authors: | , , , , |
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| Format: | Article |
| Published: |
MDPI
2021
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| Online Access: | http://psasir.upm.edu.my/id/eprint/94228/ |