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Physico-chemical and sensory evaluation of a mango-based fruit bar
The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made va...
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| Publicado en: | Dyna |
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| Autores principales: | , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Universidad Nacional de Colombia
2019
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| Materias: | |
| Acceso en línea: | https://www.redalyc.org/articulo.oa?id=49662789036 |
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