Effect of Different Drying Conditions on Proximate Compositions of Red- and Yellow-Fleshed Watermelon Rind Powders
This study aimed to investigate the effect of different drying conditions (hot-air oven drying at 40 ⁰C and 60 ⁰C, and freeze drying) on nutritional quality of red- and yellow-fleshed watermelon rinds. The proximate compositions, carbohydrate content, and energy value of watermelon rind powders were...
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| Format: | Article |
| Language: | en |
| Published: |
2016
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| Online Access: | http://eprints.unisza.edu.my/5095/1/FH02-FBIM-17-09411.pdf http://eprints.unisza.edu.my/5095/ |
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