Effect of Infrared Drying on the Drying Kinetics and the Quality of Mango ( Mangifera indica ) Powder
Mango powder is a nutrient-dense substance that can be used directly or as a supplement in food items. However, due to the high sugar content, the removal of moisture from mango was difficult. This study investigated an infrared drying technique for removing moisture from mango pulp to produce powde...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-03-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Infrared-Drying-on-the-Drying-Kinetics-and-the-Quality-of-Mango-Mangifera,182962,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|