Effects of post-drying methods on pomelo fruit peels
Changes in physicochemical properties of moisture, ash, and fat contents, and color, due to freeze and oven post-drying treatments on flavedo, albedo, and lamella pomelo fruit peels were investigated. Physicochemical properties influence consumer acceptability and only a few studies are known. Pomel...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Korean Society of Food Science and Technology
2016
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/54104/1/Effects%20of%20post-drying%20methods%20on%20pomelo%20fruit%20peels.pdf |