This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
Foam mat drying of Mango
Drying of Manogo using Foam mat technique for better quality attributes
This page is a summary of: Evaluation of Physical and Chemical Properties of Foam-Mat Dried Mango (Mangifera indica) Powder during Storage, Journal of Food Processing and Preservation, October 2013, Wiley,
DOI: 10.1111/jfpp.12158.
You can read the full text:
The following have contributed to this page
Food Control
The mulberry (Morus sp.) fruit is noted for its yield during a fruiting season and a long history of usage as an edible fruit coupled with its medicinal qualities, particularly in Asia. However, it...
Journal of Food Biochemistry
Plant-based proteins are increasingly popular. Pea and rice proteins are promising to substitute allergenic proteins. However, manufacturers generally provide limited functionality information on t...
International Journal of Food Science & Technology
This study demonstrates the preparation of protein-rich hemp milk with enhanced emulsion stability and functional properties through cellulase hydrolysis of fibre components in hemp protein. The em...
