Physicochemical properties and storage stability of lemon slices (citrus limon) dried with oven and cabinet dryer
This study aimed to investigate the changes in the quality of lemon dried with oven and cabinet drying methods at different temperatures (40°C, 50°C and 60°C) in three months of storage and packaged in different packaging materials (aluminium laminated polyethylene (ALP) and low-density polyethylene...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English English |
| Published: |
Faculty of Food Science and Nutrition, UMS
2024
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/41139/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/41139/2/FULL%20TEXT.pdf |