Effect of glucose syrup solid, sucrose, hydrogenated palm oil and soy-lecithin on sensory acceptability of durian leather

Journal of Food Processing and Preservation

Volumn 22, Issue 1, 1998, Pages 13-25

  Jaswir, Irwandi ^a   Che Man, Yaakob B ^a   Yusof, Salmah ^a   Selamat, Jinap ^a   Sugisawa, Hiroshi ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0032331378     PISSN: 01458892     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4549.1998.tb00801.x     Document Type: Article

References (15)

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