Development of Hydrocolloids Incorporated Dragon Fruit Leather by conductive hydro drying: Characterization and Sensory Evaluation

Author:

Raj GVS Bhagya,Dash Kshirod K.ORCID

Publisher

Elsevier BV

Subject

Pharmaceutical Science,Nutrition and Dietetics,Gastroenterology,Food Science

Reference51 articles.

1. Evaluation of fruit leather made from two cultivars of papaya;Addai;Italian Journal of Food Science,2016

2. Olive (Elaeagnus latifolia) pulp and leather: Characterization after thermal treatment and interrelations among quality attributes;Basumatary;Journal of Food Engineering,2020

3. Microwave vacuum drying of dragon fruit slice: Artificial neural network modelling, genetic algorithm optimization, and kinetics study;Bhagya Raj;Computers and Electronics in Agriculture,2020

4. Ultrasound-assisted extraction of phytocompounds from dragon fruit peel: Optimization, kinetics and thermodynamic studies;Bhagya Raj;Ultrasonics Sonochemistry,2020

5. Heat transfer analysis of convective and microwave drying of dragon fruit;Bhagya;Journal of Food Process Engineering,2021

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