Improvement of Quality And Storage Stability of Ginger (Zingiber Officinale Rosc.) Drink.
A study was conducted to determine the physico-chemical characteristics of fresh ginger (Zingiber officinale Rosc.). The fresh ginger of Gajah/Betul variety of commercial maturity was used. The parameters analysed were weight, length, diameter, pH, titratable acidity (TA), total soluble solids (TSS)...
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| 格式: | Thesis |
| 语言: | English |
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2004
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| 在线阅读: | http://psasir.upm.edu.my/id/eprint/491/1/549725_FSMB_2004_10.pdf |
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