Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods
This study aimed to determine the effects of different drying methods on the physicochemical properties of mango powders (Amropali cultivar) and its reconstituted products. Six types of drying methods were employed, which were spray drying (SD), cabinet drying (CD), vacuum drying (VD), tunnel drying...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2020-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2020.1849278 |