Effect of Various Drying and Dehydration Techniques on The Organoleptic Quality of Mango Leathers
Background: Mango is known as the king of fruits. It has several varieties however, some are more popular in the country including Sindhri. Each variety has its significance when used in different food products. The pulp of mango is used for developing jams, beverages, chutney (dips) etc., and some...
Guardado en:
Autores principales: | Aamir Azeem, Aasia Akbar Panhwar, Parkash Meghwar, Asif Irshad, Umaid Ali Soomro, Syeda Mahvish Zahra |
---|---|
Formato: | article |
Lenguaje: | EN |
Publicado: |
Jinnah University for Women
2021
|
Materias: | |
Acceso en línea: | https://doaj.org/article/eff0f8b7f75540f1b48793d9e8f8420f |
Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
Ejemplares similares
-
MAINTENANCE OF LEATHER AND LEATHER PRODUCTS IN TURKISH CULTURE
por: Saadet Nihal COŞKUN
Publicado: (2019) -
Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
por: Yuanming Chu, et al.
Publicado: (2021) -
Solar Dryer with Electronic PID Controller for Dry Potato Production
por: Javier Alfredo Herrera Morales, et al.
Publicado: (2022) -
Influencia del Tratamiento Osmótico en el Secado de la Banana Nanica (Musa cavendishii, L.) en Secador de Lecho Fijo
por: Gaspareto,O.C.P., et al.
Publicado: (2004) -
Design and test of a novel wheat drying oven based on the real-time utilization of diesel engine waste heat
por: Yufeng Sun, et al.
Publicado: (2019)