Figure 2. Preference test for different dried mango pulp samples

From

Study of the Physico-Chemical, Biochemical and Hedonic Characteristics of Mango (Mangifera indica) Pulp Dryed at 50°C and 60°C in an Electric Oven

KAFANA Katitchô Leticia, FOFANA Ibrahim, ABOUO N’guessan Verdier, CHATIGRE Kouamé Olivier

American Journal of Food Science and Technology. 2023, 11(3), 104-110 doi:10.12691/ajfst-11-3-4