Investigation of physicochemical characterization, thermal inactivation kinetics of enzymes, and shelf-life study of pandan coconut water with honey addition
The physicochemical, thermal inactivation, enzyme kinetics, and shelf-life study of pandan coconut water with various honey incorporations (0–15 %) and with and without heat treatment (80 °C and 25 °C) are examined in this study. The findings showed that pandan coconut water with Kelulut and Tualang...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-09-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25001674 |
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