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

INFLUENCE OF COMBINED OSMOTIC DEHYDRATION AND AIR DRYING ON THE QUALITY OF GUAVA SLICES

Comparative Study between Different Drying Methods Using Thin-layers of Mango Slices (Mangifera indica L.)

EVALUATION OF QUALITY ATTRIBUTES OF DEHYDRATED FIGS PREPARED BY OSMOTIC-DRYING PROCESS

EFFECT OF OSMOTIC-AIR DEHYDRATION ON DRYING KINETICS AND MICROSTRUCTURE OF APPLE SLICES AND CUBES

UTILIZATION OF SOME EDIBLE COATINGS FOR EXTENDING SHELF- LIFE OF MINIMALLY PROCESSED PEAR SLICES

UTILIZATION OF SOME EDIBLE COATINGS FOR EXTENDING SHELF- LIFE OF MINIMALLY PROCESSED PEAR SLICES

PRODUCTION OF HIGH QUALITY DEHYDRATED FOOD PRODUCTS BY SIMPLE TECHNIQUE FOR SMALL PROJECTS

EFFECT OF EDIBLE COATING ON THE SHELF-LIFE AND QUALITY OF KEITT MANGO PULP FRUITS DURING COLD STORAGE

PRODUCTION OF TOMATO POWDER AND DRIED SLICES FOR USE IN SOME FOODSTUFFS