Effect of Drying Methods and Temperature on Physical Properties of Spine Gourd (Momordica dioica Roxb.)

References (10)

1. 1 Effect of air-drying temperature on physico-chemical properties, antioxidant capacity, colour and total phenolic content of red pepper (Capsicum annuum, L. var. Hungarian) [DOI]
2. 2 Effects of microwave and infrared drying on the quality of carrot and garlic [DOI]
3. 3 DRYING CHARACTERISTICS OF RED CHILLI [DOI]
4. 4 Mathematical modeling of convective thin layer drying of basil leaves [DOI]
5. 5 Drying of Fruits and Vegetables [DOI]
6. 6 Applying Artificial Neural Network for Drying Time Prediction of Green Pea in a Microwave Assisted Fluidized Bed Dryer
7. 7 Effect of treatments, packaging and storage on nutritional quality of dehydrated Spine Gourd (Momordica dioica Roxb.) [DOI]
8. 8 Mathematical Modelling [DOI]
9. 9 Effect of Pre-treatments on Physical and Sensory Qualities of Dehydrated Carrot Slices [DOI]
10. 10 Studies on ecogeography and genetic diversity of the Genus Momordica L in India

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