A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages
Version of Record online: 10 AUG 2013
© 2013 The Authors. International Journal of Food Science and Technology © 2013 Institute of Food Science and Technology
International Journal of Food Science & Technology
Volume 49, Issue 1, pages 230–237, January 2014
How to Cite
Bai-Ngew, S., Therdthai, N., Dhamvithee, P. and Zhou, W. (2014), A study of the effect of the drying process on the composition and physicochemical properties of flours obtained from durian fruits of two ripening stages. International Journal of Food Science & Technology, 49: 230–237. doi: 10.1111/ijfs.12303
- Issue online: 16 DEC 2013
- Version of Record online: 10 AUG 2013
- Manuscript Accepted: 11 JUL 2013
- Manuscript Received: 5 MAR 2013
- Thailand Research Fund. Grant Number: PHD/0052/2553
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