Effect of steam and microwave blanching against enzymatic browning of chilled saba banana (Musa Spp., Bbb)
The browning process, either enzymatic or non-enzymatic, is commonly used in food processing. Most browning process is avoided to maintain the food products' quality. This study was carried out to investigate the effect of steam blanching and microwave blanching against the enzymatic browning o...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Universitas Negeri Malang
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41494/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41494/2/FULL%20TEXT.pdf https://eprints.ums.edu.my/id/eprint/41494/ |
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| Institution: | Universiti Malaysia Sabah |
| Language: | English English |