Comparison of drying behavior and product quality of coconut chips treated with different osmotic agents

Author:

Pravitha M.ORCID,Manikantan M.R.,Ajesh Kumar V.ORCID,Shameena Beegum P.P.ORCID,Pandiselvam R.

Publisher

Elsevier BV

Subject

Food Science

Reference49 articles.

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4. Osmotic dehydration kinetics of biofortified yellow-flesh cassava in contrast to white-flesh cassava (Manihot esculenta);Ayetigbo;Journal of Food Science & Technology,2019

5. Optimization of processing variables for the development of virgin coconut oil cake based extruded snacks;Beegum;Journal of Food Process Engineering,2019

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