Effects of freeze‐drying process on the production of cashew apple powder: Determination of bioactive compounds and fruit powder properties
Author:
Affiliation:
1. Centre for Food Technology Anna University Chennai India
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15466
Reference48 articles.
1. Phytochemical content and antioxidant activity of grapefruit (Star Ruby): A comparison between fresh freeze-dried fruits and different powder formulations
2. Caking phenomena in amorphous food powders
3. Cashew apple juice: its use in fortifying the nutritional quality of some tropical fruits
4. Thermal, Structural, and Physical Properties of Freeze Dried Tropical Fruit Powder
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