Now showing items 1-2 of 2
Development of a Suitable Process for Inhibition of Browning in Some Fruit Purees
In this research, the first part was focused on finding techniques for efficient processing methods for inhibition of enzymatic browning in banana purees. In the second part, the focus was to study some suitable approaches ...
A Study on the Factors Influence the Processing of Some Fruit Sources
(Universities Research Journal, 2012)
The present research placed its emphasis on the processing of Sweet Chili Sauce and GreenTomato Sauce. In this study, the effect of sugar on the physicochemical characteristics ofprepared sauces ...