Jump to Main Content
Effects of fining treatment and storage temperature on the quality of clarified banana juice
- Lee, W.C., Yusof, S., Hamid, N.S.A., Baharin, B.S.
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2007 v.40 no.10 pp. 1755-1764
- food storage, storage temperature, juice quality, clarification, bananas, fruit juices, food analysis, fruit composition, bentonite, gelatin, sensory properties, storage quality, enzymatic browning, turbidity