Influence of different drying techniques on drying parameters of mango
Author:
Affiliation:
1. Uludag University, Turkey
2. Bursa Technical University, Turkey
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v37n4/0101-2061-cta-1678-457X28316.pdf
Reference38 articles.
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3. Antioxidant capacity and phenolic content of selected tropical fruits from Malaysia extracted with different solvents;Alothman M.;Food Chemistry,2009
4. Drying characteristics of Shiitake mushroom and Jinda chili during vacuum heat pump drying;Artnaseaw A.;Food and Bioproducts Processing,2010
5. Characterization and quantitation of polyphenolic compounds in bark, kernel, leaves, and peel of mango (Mangifera indica L.);Barreto J. C.;Journal of Agricultural and Food Chemistry,2008
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