Study on interactive effect of heat treatment and enzymatic activities in mature coconut water upon storage
Mature coconut water (MCW), though nutritionally valuable, is often discarded during coconut milk production. Factors such as heat treatment, sugar addition and enzymatic activity could lead to browning of MCW during processing and storage. Phenolic compounds in coconut water serve as substrate for...
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| Format: | Final Year Project / Dissertation / Thesis |
| Published: |
2025
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| Online Access: | http://eprints.utar.edu.my/7187/1/YewYeeSyuan_FD_FYP_Thesis.pdf http://eprints.utar.edu.my/7187/ |
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