Effect of Blanching Techniques and Treatments on Nutritional Quality of Dried Mango Slices During Storage
The present invention was undertaken to study and determine the effect of potassium metabisulphite (6%) and potassium sorbate (350 ppm) treatments on the nutritional quality of osmotically-dehydrated, infrared- and microwave-blanched dried mango slices (local cultivars “Chaunsa” and “Fajri”) stored...
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| Autori principali: | , , , , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
InLife Institute of Animal Reproduction and Food Research, Polish Academy of Sciences
2018-03-01
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| Serie: | Polish Journal of Food and Nutrition Sciences |
| Soggetti: | |
| Accesso online: | http://www.degruyter.com/view/j/pjfns.2018.68.issue-1/pjfns-2017-0012/pjfns-2017-0012.xml?format=INT |
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