Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching

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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,...

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Bibliographic Details
Main Authors:	Shamsudin, Rosnah, Ariffin, Siti Hajar, Zainol @ Abdullah, Wan Nor Zanariah, Azmi, Nazatul Shima, Abdul Halim, Arinah Adila
Format:	Article
Published:	MDPI 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/94228/

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