The effect of drying conditions on the stability of ascorbic acid and total polyphenolic compound in galanga / Norazua Mohd Norrizan
Moisture content by the dried galanga sam le was between 10% to 10.5% at 50 C and 70°C. Ascorbic acid content in fresh galanga was 12.64 mg/lOOg. Oven drying of galanga at 50°C and 70°C incun-ed loss of ascorbic acid content. The losses of ascorbic acid in dried galanga treated with 300 m (10.78 m...
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| Format: | Research Reports |
| Language: | English |
| Published: |
2005
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| Online Access: | https://ir.uitm.edu.my/id/eprint/73861/1/73861.pdf https://ir.uitm.edu.my/id/eprint/73861/ |
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