Preparation and characterization of cantaloupe (Cucumis melo L. reticulatus cv. Glamour) fruit powder using foam mat drying and spray drying
Fresh cantaloupe is highly perishable and has a short shelf life. Therefore, drying is used to preserve the quality of cantaloupe fruit in the form of powder that is stable over a longer storage period. The objectives of this research were (i) to evaluate the effect of Arabic gum concentration on...
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| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2020
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| 主題: | |
| オンライン･アクセス: | http://psasir.upm.edu.my/id/eprint/98236/1/FSTM%202021%2016%20-%20IR.pdf |