Effects of post-drying methods on pomelo fruit peels

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Effects of post-drying methods on pomelo fruit peels

Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomel...

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Bibliographic Details
Main Authors:	Abd Rahman, Nur Farhana, Shamsudin, Rosnah, Ismail, Amin, Abdul Karim Shah, Nor Nadiah
Format:	Article
Language:	English
Published:	Korean Society of Food Science and Technology 2016
Subjects:	Post-drying; Freeze-dried; Oven-dried; Pomelo peel
Online Access:	http://psasir.upm.edu.my/id/eprint/54104/ http://psasir.upm.edu.my/id/eprint/54104/1/Effects%20of%20post-drying%20methods%20on%20pomelo%20fruit%20peels.pdf

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