Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer-Reference-Cited by-同舟云学术

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Drying characteristics of foamed alphonso mango pulp in a continuous type foam mat dryer

Published:2007-04 Issue:4 Volume:79 Page:1452-1459
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Rajkumar P.,Kailappan R.,Viswanathan R.,Raghavan G.S.V.

Publisher

Elsevier BV

Subject

Food Science

Reference22 articles.

1. Determination of mass diffusivity coefficient of sweet potato;Ablone;Drying Technology,2000

2. Method for evaluating foams from citrus concentrates;Berry;Food Technology,1965

3. Commercial drying of parboiled paddy with LSU driers;Bhattacharya;Journal Food Science and Technology,1971

4. BIS (1983). Methods for performance tests for surface active agents. Part III. Foaming power. New Delhi, India.

5. Recent development in foam-mat drying;Chandak;Indian Food Packer,1972

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