Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods-Reference-Cited by-同舟云学术

Physicochemical properties of mango (Amropali cultivar) powder and its reconstituted product as affected by drying methods

Author:

Akther Shireen¹²,Sultana Afroza¹,Badsha Md. Rahim¹,Rahman Md. Mokhlesur³,Alim Md. Abdul²,Amin Amiza Mat⁴

Affiliation:

1. Department of Food Processing and Engineering, Chattogram Veterinary and Animal Sciences University, Chattogram, Bangladesh

2. Department of Food Technology and Rural Industries, Bangladesh Agricultural University, Mymensingh, Bangladesh

3. Department of Agricultural Chemistry, Bangladesh Agricultural University, Mymensingh, Bangladesh

4. Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu. Kuala Nerus, Malaysia

Funder

University Grant Commission of Bangladesh

Bangabandhu Science and Technology Fellowship

Publisher

Informa UK Limited

Subject

Food Science

Link

Reference45 articles.

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