Karakteristik Fisik Dan Sensoris Produk Hasil Restrukturisasi Buah Alpukat (Persea americana Mill.) Dan Mangga (Mangifera indica L.) Selama Penyimpanan Beku = Physical and Sensory Characteristics of Restructured A
Abstract A model fruit product was prepared using fresh tropical fruits puree (avocado and mango) and restructured using calcium-alginate gel forming methods (internal setting). Restructured fruit products were evaluated for texture (hardness), color, pH, and sensory properties after 0,1, 2, and 3 m...
Saved in:
Main Author: | |
---|---|
Format: | Article NonPeerReviewed |
Published: |
[Yogyakarta] : Universitas Gadjah Mada
2002
|
Subjects: | |
Online Access: | https://repository.ugm.ac.id/17940/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=715 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Universitas Gadjah Mada |
Be the first to leave a comment!