Comparison of physicochemical, antioxidant properties and sensory acceptance of puree from tamarillo and tomato
Puree is well known as the best food ingredient to enhance flavour in cooking. Tamarillo (Cyphomandra betacea) is an underutilized fruit in Malaysia due to their bland and strong sour taste. Tomato (Lycopersicon esculentum) is a well-known fruit that grows throughout the tropical and commonly consum...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
UTHM
2018
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| Subjects: | |
| Online Access: | http://eprints.uthm.edu.my/5978/1/AJ%202018%20%28681%29.pdf http://eprints.uthm.edu.my/5978/ https://doi.org/10.30880/JST.2018.10.03.005 |
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