Enhancing mass transfer and preserving heat-sensitive quality of mango through foam mat drying
S Prachayawarakorn, S Sukserm… - Drying …, 2024 - Taylor & Francis
Mango puree was foamed using hydroxypropyl methylcellulose to achieve foam densities
ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at …
ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at …
Enhancing mass transfer and preserving heat-sensitive quality of mango through foam mat drying
S Prachayawarakorn, S Sukserm… - Drying …, 2024 - ingentaconnect.com
Mango puree was foamed using hydroxypropyl methylcellulose to achieve foam densities
ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at …
ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at …
Enhancing mass transfer and preserving heat-sensitive quality of mango through foam mat drying
S Prachayawarakorn, S Sukserm… - Drying …, 2024 - kukr.lib.ku.ac.th
Mango puree was foamed using hydroxypropyl methylcellulose to achieve foam densities
ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at …
ranging from 0.3 to 0.8 g/cm3. Subsequently, these mango foams were dried at …