Characteristics of soursop natural puree and determination of optimum conditions for pasteurization

The physico-chemical and microbiological characteristics of soursop natural puree were determined. The analysed parameters were: pH, titratable acidity, soluble solids, ascorbic acid, reducing sugars, viscosity, pectinesterase activity and cloud stability. A response surface methodology was used to...

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Bibliographic Details

Main Authors:	A., Umme, Asbi, B.A., Y., Salmah, A.H., Junainah, B., Jamilah
Format:	Article
Language:	en
Published:	Elsevier 1997
Online Access:	http://psasir.upm.edu.my/id/eprint/116732/1/116732.pdf http://psasir.upm.edu.my/id/eprint/116732/ https://linkinghub.elsevier.com/retrieve/pii/S0308814696002269
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