Prevention on enzymatic browning of banana juice by natural anti – browning agent / Nur Syazwani Mohd Nasarodin
Browning that occurs in fruits causes the nutritional value and product quality of fruit juices declines due to oxidation of polyphenol compounds that triggers the generation of brown, red or black pigments. The development of natural anti – browning agent has increased due to growing number of cons...
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| Format: | Student Project |
| Language: | English |
| Published: |
2017
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| Online Access: | http://ir.uitm.edu.my/id/eprint/32666/1/PPb_NUR%20SYAZWANI%20MOHD%20NASARODIN%20AS%20N%2017_5.pdf http://ir.uitm.edu.my/id/eprint/32666/ |
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