EFFECT OF GLUCOSE SYRUP SOLID, SUCROSE, HYDROGENATED PALM OIL AND SOY-LECITHIN ON SENSORY ACCEPTABILITY OF DURIAN LEATHER-Reference-Cited by-同舟云学术

EFFECT OF GLUCOSE SYRUP SOLID, SUCROSE, HYDROGENATED PALM OIL AND SOY-LECITHIN ON SENSORY ACCEPTABILITY OF DURIAN LEATHER

Published:1998-02 Issue:1 Volume:22 Page:13-25
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Processing Preservation

Author:

JASWIR IRWANDI,MAN YAAKOB B. CHE,YUSOF SALMAH,SELAMAT JINAP,SUGISAWA HIROSHI

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.1998.tb00801.x/fullpdf

Reference15 articles.

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2. A. M. FARIDAH, N. N. SIK, and A. B. SHARIF, 1982 . Tanaman Durian. Risalah Pertanian Bilangan, 23 . p.1 . Jabatan Pertanian Semenanjung Malaysia, Kuala Lumpur.

3. M. GIOVANNY, 1983 . Response surface methodology and product optimization . Food Technol.Nov., 41 -45 , 41 .

4. R. G. HENIKA, 1982 . Use of response-surface methodology in sensory evaluation . Food Technol.Nov.96 -101 .

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