Physicochemical Properties of Guava Snacks as Affected by Drying Technology
Guava is widely consumed because of its agro-industrial use, and its antioxidant properties attributed to vitamin C and carotenoids content. However, it has a short shelf life. Guava has been dried by atomization, fluidized bed, lyophilization (FD) and convective drying (CD). CD requires long operat...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2020-01-01
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| Series: | Processes |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9717/8/1/106 |