Evaluation of the effect of osmotic dehydration with peppermint syrup and coating with basil seed gum on physicochemical and microbial properties of banana chips

Arefeh Haji Arbabi, Hamid Tavakolipour

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https://doi.org/10.52547/fsct.18.112.31

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Journal: Food Science and Technology	Publication Date: Jun 1, 2021
Citations: 1	License type: cc-by-nc

Abstract

بررسی اثر آب‌زدایی اسمزی با شربت سکنجبین و پوشش‌دهی با صمغ دانه ریحان روی خواص فیزیکوشیمیایی و میکروبی چیپس موز

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