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Stability and microstructure of powdered pulp of the Palmer mango obtained by the process of lyophilisation

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Academic year: 2019

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Table  1 - Mean values and standard deviation for moisture of the powdered mango pulp in vacuum and non-vacuum laminated packaging and in non-vacuum plastic packaging during the stability period
Table  2 - Mean values and standard deviation for ascorbic acid content of the powdered mango pulp in vacuum and non-vacuum laminated packaging and in non-vacuum plastic packaging during the stability period
Table  3 - Mean values and standard deviation for the b* colorimetric parameter of the powdered mango pulp in vacuum and non- non-vacuum laminated packaging and in non-non-vacuum plastic packaging during the stability period
Table 4 - Mean values and standard deviation for the hygroscopicity of the powdered mango pulp in vacuum and non-vacuum laminated packaging and in non-vacuum plastic packaging during the stability period
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