Articles
Extending shelf-life of minimally processed pumpkin with a carrageenan-based coating
Article number
1141_20
Pages
175 – 180
Language
English
Abstract
Authors
J.L.Y. Cho, M.N. Latifah, S.A.R. Syed Abas, A. Siti Aisyah, O. Zaulia, R. Nur Azlin, M. Pauziah, G. Nur Syafini, M. Hairiyah, M. Habsah, M.Z. Zaipun, M. Nurul Adibah
Keywords
processing, sensory, colour, soluble solids concentration, edible coating
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