The effect of homogenization, stabilizwe and amylase treatment on viscosity of passion fruit juice

AR Kahawa; MW Okoth; JK Imungi

doi:10.4314/jfta.v4i1.48043

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Journal of Food Technology in Africa
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DOI:

10.4314/jfta.v4i1.48043

Article Details

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Vol. 4 No. 1 (1999)

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Articles

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The effect of homogenization, stabilizwe and amylase treatment on viscosity of passion fruit juice

AR Kahawa

MW Okoth

JK Imungi

Abstract

No Abstract.

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