Response Surface Approach to Optimize the Conditions of Foam Mat Drying of Plum in relation to the Physical-Chemical and Antioxidant Properties of Plum Powder.

Sifat, Saad A D; Trisha, Anuva T; Huda, Nurul; Zzaman, Wahidu; Julmohammad, Norliza

Sifat, Saad A D; Trisha, Anuva T; Huda, Nurul; Zzaman, Wahidu; Julmohammad, Norliza.

Afiliação

Sifat SAD; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
Trisha AT; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
Huda N; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
Zzaman W; Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet 3114, Bangladesh.
Julmohammad N; Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.

Int J Food Sci ; 2021: 3681807, 2021.

Article em En | MEDLINE | ID: mdl-34966820

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Texto completo: 1 Coleções: 01-internacional Temas: Alimentacao Base de dados: MEDLINE Idioma: En Revista: Int J Food Sci Ano de publicação: 2021 Tipo de documento: Article País de afiliação: Bangladesh

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