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Thermal Processing Alters the Chemical Quality and Sensory Characteristics of Sweetsop (Annona squamosa L.) and Soursop (Annona muricata L.) Pulp and Nectar |
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| Authors: | Revathy Baskaran Ramasamy Ravi Somasundaram Rajarathnam |
| Affiliation: | 1. Dept. of Fruit and Vegetable Technology, Central Food Technological Research Inst, Karnataka, India;2. Dept. of Traditional Food and Sensory Science, Central Food Technological Research Inst, Karnataka, India |
| Abstract: | |
| Keywords: | Annona squamosa Annona muricata astringency bitterness fruit pulp phenolics sensory properties thermal processing nectar |