Study of the Physico-Chemical, Biochemical and Hedonic Characteristics of Mango (Mangifera indica) Pulp Dryed at 50°C and 60°C in an Electric Oven

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Published in:American journal of food science and technology (Print) 2023-09, Vol.11 (3), p.104-110
Main Authors: Katitchô Leticia, KAFANA, Ibrahim, FOFANA, N’guessan Verdier, ABOUO, Kouamé Olivier, CHATIGRE
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Language:English
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container_title American journal of food science and technology (Print)
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creator Katitchô Leticia, KAFANA
Ibrahim, FOFANA
N’guessan Verdier, ABOUO
Kouamé Olivier, CHATIGRE
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doi_str_mv 10.12691/ajfst-11-3-4
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title Study of the Physico-Chemical, Biochemical and Hedonic Characteristics of Mango (Mangifera indica) Pulp Dryed at 50°C and 60°C in an Electric Oven
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