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Evaluation of CIE-lab colour parameters during the clarification of a sugar syrup from Mesquite pods (Prosopis Pallida L.)

Author:
Larrauri Garcia, J.A., Saura Calixto, F.
Source:
International journal of food science & technology 2000 v.35 no.4 pp. 385-389
ISSN:
0950-5423
Subject:
Prosopis pallida, pods, syrups, color, clarification, food quality, calcium hydroxide, aluminum sulfate, ion exchange resins, sensory evaluation, polyphenols, food composition, crop quality
Agid:
1979930