Effects of drying methods and maltodextrin on vitamin C and quality of Terminalia ferdinandiana fruit powder, an emerging Australian functional food ingredient.
Anh Dao Thi PhanOladipupo Q AdiamoSaleha AkterMichael E NetzelDaniel CozzolinoYasmina SultanbawaPublished in: Journal of the science of food and agriculture (2021)
The results obtained are important for the KP industry, including Indigenous enterprises, in selecting the most appropriate drying method for KP fruit in terms of quality and sustainability. © 2021 Society of Chemical Industry.
Keyphrases