Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Optimization of Hot Water Temperature Dipping and Calcium Chloride Treatment to the Selected Physico-Chemical Parameters of Keitt Mango and Cavendish Banana Fruits"
written by Dovel Branquinho Ernesto, Mary Omwamba, Abdul Faraj, Symon Mahungu,
published by Food and Nutrition Sciences, Vol.8 No.10, 2017

has been cited by the following article(s):

[1]	Attenuating sugar spot and retaining quality of banana fruits by combined use of hot water and calcium lactate during storage
	Mon, R Asrey, NK Meena… - Food Science and …, 2022

[2]	Changes in organoleptic and biochemical characteristics of mango fruits treated with calcium chloride in hot water
	2020

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