Foaming and foam mat drying characteristics of ripe banana [ Musa balbisiana ( BB )] pulp-Reference-Cited by-同舟云学术

Foaming and foam mat drying characteristics of ripe banana [ Musa balbisiana ( BB )] pulp

Published:2021-06-28 Issue:8 Volume:44 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Watharkar Ritesh Balaso¹²^ORCID,Chakraborty Sourav¹,Srivastav Prem Prakash³,Srivastava Brijesh¹^ORCID

Affiliation:

1. Department of Food Engineering and Technology Tezpur University Tezpur Assam India

2. Department of Food Processing Technology Karunya Institute of Science and Technology Coimbatore Tamilnadu India

3. Department of Agricultural and Food Engineering Indian Institute of Technology Kharagpur West Bengal India

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13726

Reference57 articles.

1. Evaluation of physicochemical properties of foam mat dried sour cherry powder

2. Optimization of Foaming Properties and Foam Mat Drying of Muskmelon Using Soy Protein

3. Effects of foam-mat drying temperature on physico-chemical and microstructural properties of shrimp powder

4. Optimization of Process Parameters for Foaming of Bael (Aegle marmelos L.) Fruit Pulp

5. Physico‐chemical and antioxidant properties of foam mat dried muskmelon (Cucumis Melo) and application in dairy products;Balaswamy K.;Journal of Scientific & Industrial Research,2016

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