Effects of pre-treatments and drying methods on the quality parameters of pumpkin powder
Pumpkin (Cucurbita sp.) is a popular fruit due to its high carotenoid content and medicinal value; but it is a highly perishable product that deteriorates over a short period of time due to microbial spoilage. Therefore, drying techniques are introduced to preserve the product. However, during dryin...
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| 格式: | Thesis |
| 語言: | English |
| 出版: |
2017
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| 在線閱讀: | http://psasir.upm.edu.my/id/eprint/69987/1/FK%202017%2086%20-%20IR.pdf |
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