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

journal contribution

posted on 2021-08-24, 00:00 authored by M Kumar, Rekha, R Gehlot, R Sindhu, Dipendra Kumar 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

Pagination

1 - 10

Publisher

Springer

Location

Berlin, Germany

Publisher DOI

https://doi.org/10.1007/s13197-021-05247-6

ISSN

0022-1155

eISSN

0975-8402

Language

eng.

Publication classification

C1 Refereed article in a scholarly journal

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Keywords

Banana milk powders Instant shakes Microwave drying Packaging Rehydration ratio Nonenzymatic browning Science & Technology Life Sciences & Biomedicine Food Science & Technology Non-enzymatic browning HOT AIR MICROWAVE

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All Rights Reserved

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