Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango (<i>Mangifera indica</i>) Powder
Author:
Publisher
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
Link
http://journal.pan.olsztyn.pl/pdf-182962-106789
Reference58 articles.
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2. 2. Allanic, N., Le Bideau, P., Glouannec, P., Deterre, R. (2017). An experimental study on infrared drying kinetics of an aqueous adhesive supported by polymer composite. Heat and Mass Transfer, 53(1), 223-231. https://doi.org/10.1007/s00231-016-1816-3
3. 3. Bhandari, B., Senoussi, A., Dumoulin, E., Lebert, A. (1993). Spray drying of concentrated fruit juices. Drying Technology, 11(5), 1081-1092. https://doi.org/10.1080/07373939308916884
4. 4. Brand-Williams, W., Cuvelier, M.-E., Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25-30. https://doi.org/10.1016/S0023-6438(95)80008-5
5. 5. Caparino, O., Tang, J., Nindo, C., Sablani, S., Powers, J., Fellman, J. (2012). Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder. Journal of Food Engineering, 111(1), 135-148. https://doi.org/10.1016/j.jfoodeng.2012.01.010
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