The Effect of Pasteurisation on the Physicochemical and Nutritional Quality of Soursop (Annona muricata L.) Juice
Jerry Ampofo-Asiama & Bright Quaye · Asian Food Science Journal · 2019
The effect of pasteurisation on the nutritional and physicochemical quality of soursop juice was investigated. Soursop juice was prepared from soursop fruit pulp and pasteurised at different temperatures (63, 71, 78, 83 and 95°C) for different durations. The effect of pasteurisat...
Open access
Research Article
10.9734/AFSJ/2019/45610