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Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava
With the objective of utilizing agro-industrial by-products and enhancing the quality attributes of dehydrated fruits, this study evaluated the effects of edible pectin-based coatings containing disintegrated guava by-products (up to 50% concentration) and drying temperatures (46–74 °C) on the dryin...
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| Publicat a: | J Food Sci Technol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2018
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6233443/ https://ncbi.nlm.nih.gov/pubmed/30482969 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3369-6 |
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