Effect of pH on Color and Texture of Food Products
09 05 2022 · In this sense pH control is very important to prevent color and texture loss pH a measurement of the activity of hydronium ions H 3 O in a substance is a dominant factor that determines the proceeding chemical reaction and hence the quality of the product particularly in food and biochemical processes [22 32 33 37 60] pH was originally defined by Sørensen …