Monitoring two different drying methods of Kakadu plum puree by combining infrared and chemometrics analysis
The effect of two drying methods (oven and freeze drying) and the addition of maltodextrin to Kakadu plum puree samples (KP) (Terminalia ferdianandiana) were evaluated using mid (MIR) and near-infrared (NIR) spectroscopy. Dry powder samples were obtained using the oven and freeze-drying methods and...
Kaydedildi:
| Asıl Yazarlar: | , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Taylor & Francis Group
2021-01-01
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| Seri Bilgileri: | CyTA - Journal of Food |
| Konular: | |
| Online Erişim: | http://dx.doi.org/10.1080/19476337.2021.1875052 |
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