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File: 25 Ifrjr1 Final
international food research journal 26 3 953 958 june 2019 journal homepage http www ifrj upm edu my the effects of drying method and temperature on the nutritional quality of ...

icon picture PDF Filetype PDF | Posted on 07 Jan 2023 | 4 years ago

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...International food research journal june homepage http www ifrj upm edu my the effects of drying method and temperature on nutritional quality watermelon rinds sanwiriya p suleiman n al building faculty agro industry kasetsart university ngam wong wan road lat yao chatuchak bangkok thailand department technology science universiti putra malaysia serdang selangor article history abstract received march present work was aimed to investigate effect methods oven foam in revised form mat temperatures c characteristics red december yellow it found that produced best results for accepted february preserving most nutrients as compared conventional both keywords is a significant parameter affects powder finding suggests at producing requires shorter treatment time gave retention protein carbohydrate rind physicochemical properties all rights reserved introduction have potential be used an absorbent removal heavy metals petkowicz et citrullus vulgaris native therefore becoming increasing south a...
								

							

						
	
												
				
					
					
					
			
					
				
				
		
	

	
		





	

	
				

						

						
							
					 
							
						

						
						
						
				

														
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										Category:  Uncategorized / Uncategorized 
										
Posted on: 07 Jan 2023 | 4 years ago
										
										
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Filetype: PDF
										
File size: 0.29 MB
										
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										Andy yahya
											

												Andy yahya