Physico-chemical properties and sensory characteristics of dehydrated guava concentrate effect of drying method and maltodextrin concentration

Files

TARE-13(2)-48.pdf (462.29 KB)

Date

Authors

Keywords

Food Science and Technology, Psidium guajava, Guava powder, Fruit drinks, Physicochemical properties, Sensory evaluation, Nutritive value, Drying methods

Citation

Tropical Agricultural Research and Extension13(2)pp.48-54

URI

https://dl.nsf.gov.lk/handle/1/8115

Collections

Tropical Agricultural Research & Extension