Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

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Effects of drying methods on the physicochemical properties of powder made from different parts of pumpkin

Pumpkin (Cucurbita sp.) is a widely consumed fruit as it has high carotenoid content and medicinal value, but has a relatively short shelf life and prone to microbial spoilage. Various drying techniques have been introduced to the industry to preserve pumpkinbased products. During the drying process...

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Bibliographic Details
Main Authors:	Lim, J., Taip, Farah Saleena, Ab. Aziz, Norashikin, M. N., Ibrahim, Mohd Firdaus How, Muhammad Syahmeer How
Format:	Article
Language:	English
Published:	Rynnye Lyan Resources 2021
Online Access:	http://psasir.upm.edu.my/id/eprint/96981/ http://psasir.upm.edu.my/id/eprint/96981/1/ABSTRACT.pdf

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