Effect of skim milk powder, soy protein concentrate and sucrose on the dehydration behaviour, texture, color and acceptability of mango leather

Journal of Food Engineering

Volumn 55, Issue 4, 2002, Pages 343-348

  Gujral, Hardeep Singh ^a   Khanna, Gaurav ^a  

^a GURU NANAK DEV UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

DEHYDRATION; FRUITS; MOISTURE; PROTEINS; REGRESSION ANALYSIS; SUGAR (SUCROSE); TEXTURES;

SKIM MILK POWDERS;

DAIRY PRODUCTS;

GLYCINE MAX; MANGIFERA INDICA;

EID: 0036888213     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(02)00112-7     Document Type: Article

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