Product improvement, sorption, isotherm and critical moisture content of dehydrated cavendish bananas (Musa cavendishi)
This study aimed at improving the characteristics of banana figs or dehydrated bananas (Musa cavendishii) and studying its storage characteristics. Under the conditions of the study, the best product obtained in terms of appearance, color, texture, and general acceptability was by immersing the tabl...
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| Định dạng: | Luận văn |
| Ngôn ngữ: | English |
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1983.
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