Effect of cutting edge drying technology on the physicochemical and bioactive components of mango (Langra variety) leather
Mango (Mangifera indica) leather has been mostly known as a popular traditional snack of India. Though in recent days contemporary processing methodologies like hot air drying, microwave drying and freeze-drying are replacing the traditional approach (sun drying) of mango leather preparation. This s...
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|Series:||Journal of Agriculture and Food Research|