Puffing behavior of foamed mango pulp as affected by microwave heating
This study investigated the effect of microwave power and puffing control on the structural integrity and textural properties of dried foamed mango. Microwave power levels of 250, 380, and 500 W were tested, with puffing control significantly enhancing product quality. SEM analysis showed that witho...
Gespeichert in:
| Veröffentlicht in: | Italian journal of food science 2025-01, Vol.37 (1), p.261-276 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
Schreiben Sie den ersten Kommentar!