Open AccessThe effect of drying methods on the physicochemical and antioxidant properties of Bintangor orange (Citrus nobilis) powders [pdf]
Author(s) -
Liew Phing Pui,
AUTHOR_ID,
Aisyah Abdullah,
Chang Lee Sin,
Shalini Chan Yin Foong,
AUTHOR_ID
Publication year - 2022
Publication title -
acta scientiarum polonorum. technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2022.0901
Subject(s) - orange (colour) , antioxidant , chemistry , food science , biochemistry