Browsing Masters Degree Dissertations by Subject "Changes in aroma, pectin."
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Changes in aroma, pectin and physical properties of ripening cooking bananas
(Kyambogo University, 2019-11)Post-harvest losses are high in the cooking banana value chain in Uganda due to the short shelf life of the green bananas (6 to 10 days). The losses give rise to large amounts of solid wastes that later decompose into ...