Effect of Thermal Treatment on Physicochemical Stability and Antioxidant Properties of Locally Available Underutilized Star Fruit Juice
Jahid Hasan Shourove, Wahidu Zzaman, Razia Sultana Chowdhury & Md. Mozammel Hoque · Asian Food Science Journal · 2020
Industrial processing of the fruit juice is responsible for the changes in some quality attributes. Thermal treatment is a most applicable operation for any processing and it affects the physicochemical and antioxidant properties of the juice. This study was conducted to observe...
Open access
Research Article
10.9734/afsj/2020/v14i330133