Preserving jackfruit: unlocking year-round availability as industrial ingredient for value-added food products
The research aimed to preserve jackfruit and produce value-added food products to address the seasonal availability of jackfruit, which often results in significant waste. Due to its limited time in the market and the potential for wastage during periods of abundance, there is a need for preserving...
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| Hauptverfasser: | , , , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Elsevier
2024-06-01
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| Schriftenreihe: | Journal of Agriculture and Food Research |
| Schlagworte: | |
| Online-Zugang: | http://www.sciencedirect.com/science/article/pii/S2666154324002217 |
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