Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects
Last updated: 09 Mar 2025
10.21608/ftrj.2025.360407.1146
Pepino fruits, physiochemical, nutritional, osmotic dehydration
Ayman
Dyab
S.
Department of Horticultural Crops Technology Research Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
aymandyab@ymail.com
0009-0004-0602-8837
Khalid
Atieya
M.
Department of Horticultural Crops Technology Research Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Giza
Amira
Abdallah
A.
Department of Horticultural Crops Technology Research Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Giza
7
1
53677
2025-03-01
2025-02-13
2025-03-01
62
78
2974-3990
https://ftrj.journals.ekb.eg/article_416049.html
http://journals.ekb.eg?_action=service&article_code=416049
416,049
Original Article
2,601
Journal
Food Technology Research Journal
https://ftrj.journals.ekb.eg/
Chemical and Technological Evaluation of Pepino (Solanum muricatum) Fruit and Their Drying Aspects
Details
Type
Article
Created At
09 Mar 2025