Effects of thermal and non-thermal processing on quality attributes of chokanan mango juice (Mangifera Indica L.) / Vicknesha a/p Santhirasegaram
The increasing demand for high quality fruit juice, along with safety standards have spurred the development of non-thermal processing such as sonication and ultraviolet-c (UV-C) light treatment. In this study, freshly squeezed Chokanan mango juice was subjected to thermal treatment (at 90 °C for...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 出版事項: |
2015
|
| 主題: |