Rehydration kinetics of flour from dehydrated mango kernel

Food Research

Volumn 2, Issue 5, 2018, Pages 474-480

  Das, P C ^a,b   Sattar, S ^a   Jony, M E ^b   Islam, M N ^b  

^a RAJSHAHI UNIVERSITY OF ENGINEERING AND TECHNOLOGY   (Bangladesh)

^b BANGLADESH AGRICULTURAL UNIVERSITY   (Bangladesh)

Author keywords

Activation energy; Drying kinetics; Mango kernel; Nutritional composition; Rehydration kinetics

Indexed keywords

ARTICLE; CHEMICAL ANALYSIS; DEHYDRATION METHOD; FOOD COMPOSITION; FOOD PROCESSING; FOOD WASTE; FRUIT RIPENING; GRAVIMETRY; HUMAN; KINETICS; MANGO; MANGO KERNEL FLOUR; NONHUMAN; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; REHYDRATION KINETICS; SEED HUSK; SEED KERNEL; WHEAT FLOUR;

EID: 85064605534     PISSN: None     EISSN: 25502166     Source Type: Journal    
DOI: 10.26656/fr.2017.2(5).210     Document Type: Article

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