A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages-Reference-Cited by-同舟云学术

A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages

Published:2013-08-10 Issue:1 Volume:49 Page:230-237
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Bai-Ngew Swittra¹,Therdthai Nantawan¹,Dhamvithee Pisit¹,Zhou Weibiao²

Affiliation:

1. Department of Product Development; Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand

2. Food Science and Technology Programme; Department of Chemistry; National University of Singapore; 3 Science Drive 3 Singapore 117543 Singapore

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference39 articles.

1. Physicochemical, thermal properties and microstructure of six varieties of taro (Colocasia esculenta L. Schott) flours and starches;Aboubakar;Journal of Food Engineering,2008

2. Effect of pretreatments and drying temperatures on sweet potato flour;Ahmed;International Journal of Food Science & Technology,2010

3. Postharvest behaviour & storage life of 3 durian cultivars with varying maturity, waxing & temperature;Añabesa;Philippine Journal of Crop Science,2006

4. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches;Anderson;Food Chemistry,2006

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