การรักษาเสถียรภาพความขุ่นในน้ำส้มเขียวหวาน Citrus reticulata Blanco
Cloudiness in tangerine juice was resulted from degradation of pectin structure during processing of tangerine juice. However, precipitation of degradated pectin was accerelated by PME which caused the unacceptable appearance. Therefore, this study was aimed to stabilize the cloudiness of tangerine...
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| 格式: | Theses and Dissertations |
| 語言: | Thai |
| 出版: |
จุฬาลงกรณ์มหาวิทยาลัย
2002
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| 在線閱讀: | https://digiverse.chula.ac.th/Info/item/dc:35774 |
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| 機構: | Chulalongkorn University |
| 語言: | Thai |