Effect of different drying treatments on colour quality and ascorbic acid concentration of guava fruit
Guava (Psidium guajava L.) is a rich source of vitamin C (ascorbic acid) having high water content (above 80%) which makes it extremely perishable, but storage, handling, processing and transporting becomes difficult due to high moisture content. Therefore, guava needs dehydration process by upholdi...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Faculty of Food Science and Technology, Universiti Putra Malaysia
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/50532/1/%2823%29%20IFRJ-16760%20Yusof.pdf http://psasir.upm.edu.my/id/eprint/50532/ http://www.ifrj.upm.edu.my/23%20(06)%202016%20supplementary/(23)%20IFRJ-16760%20Yusof.pdf |
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