The effects of drying method and temperature on the nutritional quality of watermelon rinds
The present work was aimed to investigate the effect of drying methods (oven drying, foam mat drying) and temperatures (40°C, 60°C) on the nutritional characteristics of red- and yellow-watermelon rinds. It was found that foam mat drying produced the best results for preserving the most nutrients as...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Faculty of Food Science and Technology, Universiti Putra Malaysia
2019
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| Online Access: | http://psasir.upm.edu.my/id/eprint/70679/1/25%20-%20IFRJ18385.R1-Final.pdf |