QUALITY OF CAGAITA POWDER BY FOAM LAYER DRYING METHOD AND DIFFERENT FOAMER AGENTS
ABSTRACT One of the factors that hinder the usability of Cerrado fruits is their perishable nature, requiring industrial processing to ensure prolonged shelf life. This study aims to determine the optimal foaming agent for industrial processing of this fruit, and to evaluate the physicochemical char...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Engenharia Agrícola
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| Series: | Engenharia Agrícola |
| Subjects: | |
| Online Access: | http://www.scielo.br/pdf/eagri/v40n3/1809-4430-eagri-40-03-0381.pdf |