Physico-chemical and sensory evaluation of a mango-based fruit bar
The objective of this work was the evaluation of a mango-based fruit bar. Tommy Atkins pulp and mango peel physicochemically were characterized. Three drying methods were compared: lyophilization, convection drying, and microwave assisted convection drying. Subsequently six formulations were made va...
Main Authors: | , , |
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Format: | Article |
Language: | English |
Published: |
Universidad Nacional de Colombia
2019-07-01
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Series: | Dyna |
Subjects: | |
Online Access: | https://revistas.unal.edu.co/index.php/dyna/article/view/72950 |