Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava-Reference-Cited by-同舟云学术

Effects of temperature and pectin edible coatings with guava by-products on the drying kinetics and quality of dried red guava

Published:2018-10-15 Issue:12 Volume:55 Page:4735-4746
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Todisco Katieli Martins,Janzantti Natália Soares,Santos Adriana Barbosa,Galli Felipe Sestari,Mauro Maria Aparecida

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3369-6/fulltext.html

Reference41 articles.

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4. Canizares D, Mauro MA (2015) Enhancement of quality and stability of dried papaya by pectin-based coatings as air-drying pretreatment. Food Bioprocess Tech 8:1187–1197

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