Open Access Research Paper Views (1117) “Extending Shelf Life of Mulberry Fruit Through Dehydration: Chemical, Microbial, and Sensory Evaluation” Mary Ann Ysabel Y. Orpilla Int. J. Biosci. 25(4), 120-128, October 2024. DOI: http://dx.doi.org/10.12692/ijb/25.4.120-128 Keywords: Dehydration, Functional food, Mulberry, Product development, Sensory evaluation Details
