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VOL. 3, ISSUE 3 (2018)
Physicochemical characteristics of pea nut butter fruit (Bunchosia armeniaca)
Authors
GADV Karunasena, VGG Chandrajith, SB Nawaratne
Abstract
The scope of this study is to determine the physicochemical properties of the pulp of the Bunchosia armeniaca. The proximate composition of flesh were determined by using AOAC methods and pH, titratable acidity, total soluble solids and ascorbic acid were also analyzed. The colour and texture in six maturity stages were determined. Moisture and dry matter content were
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Pages:46-51
How to cite this article:
GADV Karunasena, VGG Chandrajith, SB Nawaratne "Physicochemical characteristics of pea nut butter fruit (<em>Bunchosia armeniaca</em>)". International Journal of Food Science and Nutrition, Vol 3, Issue 3, 2018, Pages 46-51
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