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LWT - Food Science and Technology, 2014
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Evaluation of the Nutritional, Phytochemical and Antioxidant Properties of the Peels of Some Selected Mango Varieties
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Antioxidant properties of selected mango varieties and correlation with the shelf-life of their products
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Effects of Freeze-drying and Freezing on Vitamins and Sugars of Mango Pulp (‘Apple’ Cultivar): A Preliminary Comparison of Methods for Improving Sample Storage
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Applicability of fruit blanching and intermittent microwave-convective belt drying to industrial peel waste of different mango cultivars for the recovery of functional coproducts
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Nutritional Value and Quality of Processed Mango Fruits
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Standardize suitable pre-treatment for drying of mango peel into powder
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2018
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Utilization of Mango Peels and Seed Kernels Powders as Sources of Phytochemicals in Biscuit
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Characteristics of Dried Mango Slices as Affected by Pre-Treatments and Drying Type
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Investigation of the physico-chemical and sensory properties of developed green mango powder and the packaging effect on its storage stability
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Utilization of mango peel in development of instant drink
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Effect of drying methods on the physical properties and microstructures of mango (Philippine ‘Carabao’var.) powder
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Effects of variety, ripening condition and ripening stage on the quality of sulphite-free dried mango slices
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