Optimization of citric acid and cassava starch-based edible coating formulation on pineapple(Ananas comosus L. Merill) slices
ABSTRACT Fresh pineapple slices were minimally processed and packaged with an acid-based edible coating to preserve the quality of the fruit. The slices were dipped in varying citric acid (CA) concentrations (0.5%, 1% and 2%) and were further immersed in varying cassava starch (CS) suspension (1%, 2...
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| Format: | Thesis |
| Language: | English |
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Quezon City
UP College of Home Economics
2012.
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