Effect of pulping methods on the physicochemical properties of the Kenyan red and white‐fleshed guava pulp-Reference-Cited by-同舟云学术

Effect of pulping methods on the physicochemical properties of the Kenyan red and white‐fleshed guava pulp

Published:2022-02-24 Issue:3 Volume:2 Page:131-142
ISSN:2573-5098
Container-title:JSFA reports
language:en
Short-container-title:JSFA Reports

Author:

Omayio Duke G.¹^ORCID,Abong' George O.¹,Okoth Michael W.¹,Gachuiri Charles K.²,Mwang'ombe Agnes W.³

Affiliation:

1. Department of Food Science, Nutrition and Technology University of Nairobi Nairobi Kenya

2. Department of Animal Production University of Nairobi Nairobi Kenya

3. Department of Plant Science and Crop Protection University of Nairobi Nairobi Kenya

Publisher

Wiley

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsf2.35

Reference42 articles.

1. FAO.General standard for fruit juices and nectars:1–19(2005).

2. Tropical Fruit Pulps: Processing, Product Standardization and Main Control Parameters for Quality Assurance

3. BarretDM SomogyiL RamaswamyH. InProcessing fruits: science and technology. InProcessing Fruits Science and Technology. 2nd edn.CRC Press;2004. p. 55–69.https://www.routledge.com/Processing-Fruits-Science-and-Technology-Second-Edition/author/p/book/9781420040074

4. PutnikP PavliB ŠojiB KaoL andKitoniD.Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices:1–36(2020).

5. Evaluation of Guava Products Quality

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