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Effect of Different Drying Methods on Nutritional Value of Fruits: The Preparation and Characterization of Papaya Slices and Flour and The Potential of Flour In Cookie Preparation

-20% su kodu: BOOKS
71,28 
Įprasta kaina: 89,10 
-20% su kodu: BOOKS
Kupono kodas: BOOKS
Akcija baigiasi: 2025-03-09
-20% su kodu: BOOKS
71,28 
Įprasta kaina: 89,10 
-20% su kodu: BOOKS
Kupono kodas: BOOKS
Akcija baigiasi: 2025-03-09
-20% su kodu: BOOKS
2025-02-28 89.1000 InStock
Nemokamas pristatymas į paštomatus per 11-15 darbo dienų užsakymams nuo 10,00 

Knygos aprašymas

Papaya (Carica papaya L.) is one of the important tropical fruits produced in tropical countries around the world. Papaya is rich in nutritional values and has the potential in the production of cookies.The objective of the study was to determine the effects of drying methods on papayäs physico-chemical properties and sensory evaluation. The other objective of the study was to determine the effects of papaya pulp flour¿s(PPuF) cookies physico-chemical properties and sensory evaluation when partially substituted with wheat flour at 15, 30 and 50 %, respectively. In addition, chemical compositions, antioxidant and functional properties of PPuF were evaluated and compared with commercial wheat flour (WF). The results showed that different drying methods have significant (P

Informacija

Autorius: Boshra Varastegani
Leidėjas: LAP LAMBERT Academic Publishing
Išleidimo metai: 2015
Knygos puslapių skaičius: 140
ISBN-10: 3659771163
ISBN-13: 9783659771163
Formatas: 220 x 150 x 9 mm. Knyga minkštu viršeliu
Kalba: Anglų

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