Physico-Chemical Properties and Sensory Characteristics of Dehydrated Guava Concentrate: Effect of Drying Method and Maltodextrin Concentration
By: T Mahendran
Open Access
|Jun 2011Authors
T Mahendran
Department of Agricultural Chemistry, Faculty of Agriculture, Eastern University of Sri Lanka, Chenkalady
DOI: https://doi.org/10.4038/tare.v13i2.3138 | Journal eISSN: 1391-3646
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:
© 2011 T Mahendran, published by Faculty of Agriculture, University of Ruhuna
This work is licensed under the Creative Commons License.