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pro vyhledávání: '"Tan Xuan Tung Nguyen"'
Autor:
Nhi Thi Yen Tran, Thanh Thao Thi Le, Nguyen Huu Nghia, Dang Be Nhu, Long Bao Huynh, Tan Xuan Tung Nguyen, Phong Xuan Huynh, Tan Phat Dao
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 7, Pp 4084-4092 (2023)
Abstract Using mango purée from overripe mangoes to produce powders helped to solve agricultural product stagnation. The research investigates the effect of thickening additives, convection drying, and heat pump drying on bioactive compounds such as
Externí odkaz:
https://doaj.org/article/2d87b72aab6643b184fa3eaf29f94ca3