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: Chaikham P., Apichartsrangkoon A.
格式: Article
語言:English
出版: 2014
在線閱讀:http://www.scopus.com/inward/record.url?eid=2-s2.0-84861574956&partnerID=40&md5=7578241329a4f70529a99666a71c708f
http://cmuir.cmu.ac.th/handle/6653943832/649
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機構: Chiang Mai University
語言: English