Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurised longan juices with xanthan addition
Physical and biochemical properties of pressurised and pasteurised longan juices with various xanthan additions, such as viscoelastic behaviour, colour L (lightness), -a (greenness), b (yellowness), ΔE (total different colours) and BI (Browning Index) parameters, polyphenol oxidase (PPO) activity, a...
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| Main Authors: | , |
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| 格式: | 雜誌 |
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2018
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| 在線閱讀: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84861574956&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/51236 |
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| 機構: | Chiang Mai University |