Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying-Reference-Cited by-同舟云学术

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Determination of effective moisture diffusivity and assessment of quality attributes of banana slices during drying

Published:2011-07 Issue:6 Volume:44 Page:1502-1510
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Thuwapanichayanan Ratiya,Prachayawarakorn Somkiat,Kunwisawa Jaruwan,Soponronnarit Somchart

Funder

Commission on Higher Education

Thailand Research Fund

King Mongkut's University of Technology Thonburi

National Science and Technology Development Agency

Publisher

Elsevier BV

Subject

Food Science

Reference30 articles.

1. Official methods of analysis,1995

2. Assessment of colour development in dried bananas – measurements and implications for modelling;Baini;Journal of Food Engineering,2009

3. Changes in aromatic components of banana during ripening and air-drying;Boudhrioua;Lebensmittel-Wissenschaft und-Technologie,2003

4. Influence of cultivar, growth altitude and maturity stage on banana volatile compound composition;Brat;Fruits,2004

5. The Mathematics of diffusion;Crank,1975

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