Kinetics of physico-chemical degradation in mango cubes using traditional and high performance dehydration systems
The kinetics of browning and ascorbic acid destruction were studied in carabao mango cubes dehydrated using traditional and high-performance systems for the shelf life prediction of the products. Comparative analyses of the dehydration systems in terms of drying rates and product characteristics wer...
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Resource Type: | Thesis |
Language: | English |
Published: |
2002.
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College of Home Economics (UP Diliman)
Accession # | Call # | Volume/Part# | Copy # | Collection | Circulation Type | Circulation Status |
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HE-1161T | LG 995 2002 F6 / V55 | Archives Section | Room-use Only | On-Shelf |