Quality evaluation of color and texture of the Dabai fruit (Canarium odontophyllum Miq.) at different temperatures and times of blanching
The Dabai fruit (Canarium odontophyllum Miq.) is seasonal in Sarawak. The flesh is often blanched in hot or lukewarm water to make it creamier and softer before being served as a snack or side dish. The fruit was blanched at temperatures ranging from 60°C to 100°C, with 10°C increments, for up to 1...
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| 主要な著者: | , , , , |
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| フォーマット: | 論文 |
| 言語: | English |
| 出版事項: |
UPM Press
2022
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| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/102966/1/102966.pdf http://psasir.upm.edu.my/id/eprint/102966/ http://www.pertanika.upm.edu.my/resources/files/Pertanika%20PAPERS/JST%20Vol.%2030%20(4)%20Oct.%202022/07%20JST-3450-2021.pdf |
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