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Effects of fining treatment and storage temperature on the quality of clarified banana juice

Author:
Lee, W.C., Yusof, S., Hamid, N.S.A., Baharin, B.S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1755-1764
ISSN:
0023-6438
Subject:
food storage, storage temperature, juice quality, clarification, bananas, fruit juices, food analysis, fruit composition, bentonite, gelatin, sensory properties, storage quality, enzymatic browning, turbidity
Agid:
2801158