EFFECT OF DIFFERENT DRYING METHODS ON THE PHYSICAL PROPERTIES AND QUALITY OF SOME FRUIT PEELS

EFFECT OF EXTRACTION MEDIUM AND ACID TYPE ON THE PHYSIO -CHEMICAL PROPERTIES OF ORANGE PEELS ISOLATED PECTIN

EFFECT OF FROZEN STORAGE AND CONCENTRATION METHODS ON SOME QUALITY PARAMETERS 0F LIME JUICE AND CONCENTRATE

IMPACT OF OSMOTIC DEHYDRATION ON QUALITY OF TOMATO SLICES

EFFECT OF MICROWAVE POWER ON QUALITY PARAMETERS OF PECTIN EXTRACTED FROM MANGO PEEL

EFFECT OF OSMOTIC AND CONVENTIONAL DEHYDRATION ON QUALITY OF SOME FRUITS AND VEGETABLES

COMPARATIVE STUDIES ON THE EFFECT OF BLANCHING AND DRYING METHODS ON THE OSMOTIC PARTIAL DEHYDRATED PEAR SLICES

Impact of Drying Pretreatments on the Quality Characteristics of Indian Cherry Fruit Pulp

UTILIZATION OF SOME FOOD PROCESSING WASTES TO PRODUCE PECTIN

Studying the Effect of Extraction Parameters on Extracting Process of Pectin from Dried Orange Peels