Development and optimization of processing techniques for intermediate moisture muskmelon chunks

Development and optimization of processing techniques for intermediate moisture muskmelon chunks

Abstract Muskmelon (Cucumis melo) fruit is a best source of vitamins, minerals, and bioactive components. Ingestion of high sugary drinks leads to numerous ailments such as diabetes mellitus, obesity, and tooth decay. This study intended at formulation of intermediate moisture food with various comb...

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Bibliographic Details
Main Authors: Ahmad Din, Muhammad Nadeem, Farhan Saeed, Muhammad Haseeb Ahmad, Tabussam Tufail, Huma Bader Ul Ain, Zarina Mushtaq, Shahzad Hussain, Faqir Muhammad Anjum
Format: Article
Language:English
Published: Wiley 2019-10-01
Series:Food Science & Nutrition
Subjects:
intermediate moisture
muskmelon
physiochemical tests
sensory evaluation
storage behavior
Online Access:https://doi.org/10.1002/fsn3.1183

Internet

https://doi.org/10.1002/fsn3.1183

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