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Foam-mat drying of passion fruit aril

This study was aimed to determine the effect of methylcellulose concentration and whipping time on the properties of passion fruit aril foam. The effect of foam-mat drying conditions on moisture diffusivity, physicochemical, microbiological and antioxidant properties of the dried product was also in...

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Dettagli Bibliografici
Autori principali:	Khamjae, T., Rojanakorn, T.
Natura:	Journal Contribution
Lingua:	English
Pubblicazione:	2019
Soggetti:	Passion fruits Foam mat drying Drying Whipping Moisture content Physicochemical properties Microbiological analysis Antioxidative compounds Foams Safety
Accesso online:	http://agris.upm.edu.my:8080/dspace/handle/0/16290
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