Effect of polyols and chitosan on shelf-life extension of Thai taro custard
Taro custard is a popular dessert in Thailand, but it is highly perishable. The effects of adding polyols (glycerol, xylitol, and sorbitol) in combination with chitosan (0.01 and 0.05%) were assessed on changes in quality and shelf-life extension of Thai taro custard stored at refrigerated condition...
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| Autores Principales: | , , , , |
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| Formato: | Journal Contribution |
| Lenguaje: | English |
| Publicado: |
2023
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| Materias: | |
| Acceso en línea: | http://agris.upm.edu.my:8080/dspace/handle/0/22822 |
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