Drying characteristics of thin layer hot air drying for preparation of ready-to-reconstitute protein enriched spongy snack (khaman)
Abstract Khaman is a widely enjoyed traditional protein enriched snack known for its short shelf life, primarily due to its high moisture content. To convert traditional khaman into a ready-to-reconstitute product, moisture was removed by drying it in thin layers at temperatures ranging from 60 to 7...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Springer
2025-04-01
|
| Series: | Discover Chemistry |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44371-025-00145-8 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|