A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages

International Journal of Food Science and Technology

Volumn 49, Issue 1, 2014, Pages 230-237

  Bai Ngew, Swittra ^a   Therdthai, Nantawan ^a   Dhamvithee, Pisit ^a   Zhou, Weibiao ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

Author keywords

Drying; Durian; Flour; Hot air; Microwave; Ripening

Indexed keywords

CRYSTALLINE PATTERNS; DURIAN; FLOUR; HOT AIR; MICROWAVE - VACUUM DRYING; PEAK VISCOSITIES; PHYSICOCHEMICAL PROPERTY; RIPENING;

GELATION; MICROWAVES; STARCH; WELL DRILLING; X RAY DIFFRACTION;

DRYING;

DURIO ZIBETHINUS;

EID: 84890431323     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12303     Document Type: Article

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