Browsing LP - International Published Articles by Subject "Thawing of Custard Apple Pulp"

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    • Control of Browning During the Thawing of Custard Apple Pulp 

      Pardede, Erika; Buckle, K. A; Srzednicki, G (Food Australia Formerly Food Technology in Australia, 1994-05-01)
      Pulp from custard apple (Annona atemoya Hort.) was treated with 0.1% ascorbic acid and stored in plastic nylon/LDPE bags at -16.3oC. After 2 weeks, 1 month and 3 months, colour and total ascorbic acid were assessed during ...