Formulation and characterization of fruit leather based on Annona muricata L. fruit and Avena sativa flour-Reference-Cited by-同舟云学术

Formulation and characterization of fruit leather based on Annona muricata L. fruit and Avena sativa flour

Published:2019-11-15 Issue:1 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Ayalew Gashaw Misganaw¹,Emire Shimelis Admassu²^ORCID

Affiliation:

1. School of Chemical Engineering Debre Tabor University Debre Tabor Ethiopia

2. School of Chemical and Bio‐Engineering Addis Ababa University Addis Ababa Ethiopia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14284

Reference57 articles.

1. Pasting Characteristics of Wheat and Sweet Potato Flour Blends

2. AfDB. (2017). Annual Report of the African Development Bank and the African Development Fund for the financial year ended 31 December 2017. Yamoussoukro côte d'ivoire.

3. Proximate composition, phytochemical analysis, and in vitro antioxidant potentials of extracts ofAnnona muricata(Soursop)

4. Instrumental Texture Profile Analysis of Date-Tamarind Fruit Leather with Different Types of Hydrocolloids

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