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

Main Navigation
Main Content
Sidebar

HOME
JOURNALS
HOW TO USE AJOL
RESOURCES
SUPPORTERS

Journal of Food Technology in Africa
Journal / Journal of Food Technology in Africa / Vol. 4 No. 1 (1999) / Articles

Current
Archives
About

Article Sidebar

download PDF

DOI:

10.4314/jfta.v4i1.48043

Article Details

Issue

Vol. 4 No. 1 (1999)

Section

Articles

Main Article Content

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

AR Kahawa

MW Okoth

JK Imungi

Abstract

No Abstract.

Donate

AJOL is a Non Profit Organisation that cannot function without donations. AJOL and the millions of African and international researchers who rely on our free services are deeply grateful for your contribution. AJOL is annually audited and was also independently assessed in 2019 by E&Y.

Your donation is guaranteed to directly contribute to Africans sharing their research output with a global readership.

Once off donations here:
For annual AJOL Supporter contributions, please view our Supporters page.

Journal Identifiers

eISSN: 1028-6098

About AJOL

AJOL Team
AJOL Board
Donors
Partners
Sponsors
Contact

Usage Statistics
Journal Quality
About AJOL

Policies

Whistle blowing
Terms and conditions
Non-profit Organisation

AJOL is a non-profit, relying on your support.

AJOL's largest donor partners:

Follow AJOL