Optimization of vacuum drying and determination of functional properties of Kadam ( Neolamarckia cadamba ) fruit powder
Author:
Affiliation:
1. Department of Bioengineering Integral University Lucknow Lucknow India
2. Department of Biotechnology Thapar Institute of Engineering and Technology Patiala India
Publisher
Hindawi Limited
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16751
Reference36 articles.
1. Microwave and microwave-vacuum drying as alternatives to convective drying in barley malt processing
2. Comparison of the Chemical Composition and Physicochemical Properties of Different Fibers Prepared from the Peel of Citrus sinensis L. Cv. Liucheng
3. Comparison of Gaussian process regression, artificial neural network, and response surface methodology modeling approaches for predicting drying time of mosambi ( Citrus limetta ) peel
4. Dehydrated foods: Are they microbiologically safe?
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