Foam-mat drying of passion fruit aril. Abstract. This study was aimed to determine the effect of methylcellulose concentration and whipping time on the properties. variety was foam mat dried using 0, 3, 5, 7, and 9% egg white as foaming agent and then dried at air drying temperature of 65,. 75 and 85oC. physiochemical and antimicrobial properties of foam mat dried powder Key words: Antimicrobial properties, Foam mat drying, Mixed vegetable juice powder.
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Chemical composition, physical properties, and antioxidant activities of yam flours as affected by different drying methods.
Recent developments in foam-mat drying. Stability and air drying characteristics.
Foam-Mat Drying of Muskmelon : International Journal of Food Engineering
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