Effect of maltodextrin, glycerol monostearate and tricalcium phosphate on vacuum dried mango powder properties

By S. Jaya, H. Das. 2004

308 citations recorded by the source corpus.

Subfields: Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/e24ab2b919c828c37821f9529a848ad8915a30b6

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Citations in the corpus

• Effect of drying methods on the physical properties and microstructures of mango (Philippine 'Carabao' var.) powder (2012, background): “…HG ¼ Dm=ðM þMiÞ 1þ Dm=M ð4Þ where Dm (g) is the increase in weight of powder after equilibrium, M is the initial mass of powder and Mi (% wb) is the free water contents of the powder before exposing to the humid air environment (Jaya and Das, 2004; Sablani et al., 2008; Tonon et al., 2008).”
• Foam-Mat Freeze Drying of Egg White—Mathematical Modeling Part II: Freeze Drying and Modeling (2008, background): “Foam-mat drying was also tried for drying of cowpea,([7]) star fruit,([8]) and mango.([9])”