Processing and consumer acceptance of fruit leather from the unfertilised floral parts of jackfruit
A fruit leather was developed from the unfertilised floral parts of jackfruit. The characteristics of the leather were as follows: moisture 12.26%, fat 0.26%, protein 2.85%, crude fibre 6.27%, ash 0.87% , pH 4-8, titratable acidity 0.0005 meq NaOH g-1, vitamin C 0.023 mg ascorbic acid per 100 g, cal...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English English |
| Published: |
SCI
1997
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| Online Access: | http://psasir.upm.edu.my/id/eprint/51073/1/Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of%20jackfruit.pdf http://psasir.upm.edu.my/id/eprint/51073/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Man%20-%20Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of.pdf http://psasir.upm.edu.my/id/eprint/51073/ http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199709)75:1%3C102::AID-JSFA845%3E3.0.CO;2-G/abstract |
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http://psasir.upm.edu.my/id/eprint/51073/1/Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of%20jackfruit.pdfhttp://psasir.upm.edu.my/id/eprint/51073/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Man%20-%20Processing%20and%20consumer%20acceptance%20of%20fruit%20leather%20from%20the%20unfertilised%20floral%20parts%20of.pdf
http://psasir.upm.edu.my/id/eprint/51073/
http://onlinelibrary.wiley.com/doi/10.1002/(SICI)1097-0010(199709)75:1%3C102::AID-JSFA845%3E3.0.CO;2-G/abstract