Foaming process optimization, drying kinetics and quality of foam mat dried papaya pulp
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-020-04657-2.pdf
Reference36 articles.
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3. Azizpour M, Mohebbi M, Hossein Haddad Khodaparast M, Varidi M (2014) Optimization of foaming parameters and investigating the effects of drying temperature on the foam-mat drying of shrimp (Penaeus indicus). Dry Technol 32:374–384. https://doi.org/10.1080/07373937.2013.794829
4. Chandrasekar V, Gabriela JS, Kannan K, Sangamithra A (2015) Effect of foaming agent concentration and drying temperature on physiochemical and antimicrobial properties of foam mat dried powder. Asian J Dairy Food Res 34:39. https://doi.org/10.5958/0976-0563.2015.00008.1
5. da Silva Torres EAF, Garbelotti ML, Moita Neto JM (2006) The application of hierarchical clusters analysis to the study of the composition of foods. Food Chem 99:622–629. https://doi.org/10.1016/j.foodchem.2005.08.032
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