TY - JOUR
AU - WILLS, R. B. H.
AB - ABSTRACT Fresh custard apple pulp treated with 0.1%– 0.5% ascorbic acid and stored in modified atmosphere generating packages at OC for 4 weeks. The desired creamy color of custard apple pulp was retained during storage and after exposure to ambient conditions for 3h, by the addition of 0.4%– 0.5% ascorbic acid and vacuum packaging in a 65 μm linear low density polyethylene (LLDPE)/nylon/LLDPE 5 layer co‐extruded bag. Sensory and microbiological properties of the ascorbic acid‐treated custard apple pulp were of acceptable quality throughout the storage period of 4 weeks.
TI - MINIMAL PROCESSING OF CUSTARD APPLE ( ANNONA ATEMOYA ) PULP
JF - Journal of Food Processing and Preservation
DO - 10.1111/j.1745-4549.1997.tb00784.x
DA - 1997-10-01
UR - https://www.deepdyve.com/lp/wiley/minimal-processing-of-custard-apple-annona-atemoya-pulp-c4WMv77SRs
SP - 289
VL - 21
IS - 4
DP - DeepDyve
ER -