Effects of post-drying methods on pomelo fruit peels
Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomel...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Food Science and Technology
2016
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/54104/1/Effects%20of%20post-drying%20methods%20on%20pomelo%20fruit%20peels.pdf http://psasir.upm.edu.my/id/eprint/54104/ https://link.springer.com/article/10.1007/s10068-016-0102-y |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|