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Physico-Chemical Properties and Sensory Characteristics of Dehydrated Guava Concentrate: Effect of Drying Method and Maltodextrin Concentration Cover

Physico-Chemical Properties and Sensory Characteristics of Dehydrated Guava Concentrate: Effect of Drying Method and Maltodextrin Concentration

Tropical Agricultural Research and Extension
Volume 13 (2010): Issue 2
By:   
Open Access
|Jun 2011
Articles in this issue
DOI: https://doi.org/10.4038/tare.v13i2.3138 | Journal eISSN: 1391-3646
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Language: English
Page range: 48 - 54
Published on: Jun 22, 2011
Published by: Faculty of Agriculture, University of Ruhuna
In partnership with: Paradigm Publishing Services
Keywords:
Freeze drying,
guava-drink-powder,
maltodextrin,
spray drying

© 2011 T Mahendran, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.

Volume 13 (2010): Issue 2
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