RESEARCH JOURNAL OF FOOD SCIENCE AND NUTRITION
Integrity Research Journals
ISSN: 2536-7080
Model: Open Access/Peer Reviewed
DOI: 10.31248/RJFSN
Start Year: 2016
Email: rjfsn@integrityresjournals.org
Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties
https://doi.org/10.31248/RJFSN2025.196 | Article Number: FF46413D1 | Vol.10 (2) - April 2025
Received Date: 01 February 2025 | Accepted Date: 26 February 2025 | Published Date: 30 April 2025
Authors: Jack Amedu Ankeli* , Ogbene Gillian Igbum and Friday Godwin Okibe
Keywords: phytochemicals., freeze drying, mango, orange, watermelon., spray-drying, fruit powders, nutritional quality
APA STYLE
Ankeli, J. A., Igbum, O. G., & Okibe. F. G. (2025). Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties. Research Journal of Food Science and Nutrition, 10(2), 31-48.
HARVARD STYLE
Ankeli, J. A., Igbum, O. G. and Okibe. F. G. 2025. Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties. Research Journal of Food Science and Nutrition, 10(2), Pp. 31-48.
VANCOUVER STYLE
Ankeli JA, Igbum OG & Okibe FG. Influence of drying methods on the nutritional composition and functional properties of puree blends produced from watermelon, mango, and orange varieties. Research Journal of Food Science and Nutrition. 2025 Apr 30: 10(2): 31-48.
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