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Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage

Version 2 2024-06-02, 14:15
Version 1 2021-10-22, 15:41
journal contribution
posted on 2024-06-02, 14:15 authored by M Kumar, Rekha, R Gehlot, R Sindhu, DK Mahato, S Arora
Effect of hybrid drying on the quality attributes of formulated instant banana-milk powders and shakes during storage

History

Journal

Journal of Food Science and Technology

Volume

59

Pagination

2318-2327

Location

Berlin, Germany

Publisher DOI

ISSN

0022-1155

eISSN

0975-8402

Language

eng.

Publication classification

C1 Refereed article in a scholarly journal

Issue

6

Publisher

Springer

Usage metrics

    Research Publications

    Categories

    Keywords

    Banana milk powdersInstant shakesMicrowave dryingNonenzymatic browningPackagingRehydration ratio3006 Food sciences

    Licence

    All Rights Reserved

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