Evaluation of fruit leather made from two cultivars of papaya

Italian Journal of Food Science

Volumn 28, Issue 1, 2016, Pages 73-82

  Addai, Zuhair Radhi ^a,b   Abdullah, Aminah ^a   Mutalib, Sahilah Abd ^a   Musa, Khalid Hamid ^a  

^a UNIVERSITI KEBANGSAAN MALAYSIA   (Malaysia)

^b UNIVERSITY OF THI QAR   (Iraq)

Author keywords

Antioxidant activity; Fruit leather; Phenolic content; Sensory evaluation

Indexed keywords

EID: 84959928168     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (43)

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