Effect of different drying method on the chemical and microstructural properties of Loquat slices-Reference-Cited by-同舟云学术

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Published:2021-01-27 Issue:3 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Mishra Anuradha¹,Upadhyay Ashutosh²,Jaiswal Pranita³,Sharma Neha¹^ORCID

Affiliation:

1. Amity Institute of Food TechnologyAmity University Uttar Pradesh Noida India

2. Department of Food Science and Technology National Institute of Food Techonlogy, Entrepreneurship and Management (NIFTEM) Kundli India

3. CCUBGA, Division of Microbiology ICAR IARI New Delhi India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15105

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3. Texture and quality parameters of oyster mushroom as infuenced by drying methods;Arumuganathan T.;International Agrophysics,2010

4. Dehydration of Foods

5. Effect of cryogenic and ambient grinding on grinding characteristics of cinnamon and turmeric;Barnwal P.;International Journal Seed Spices,2014

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