Effect of Drying with Far Infrared Dryer, Oven Vacuum, and Freeze Dryer on the Color, Total Carotene, Beta-Carotene, and Vitamin C of Spinach Leaves (Amaranthus Tricolor L.)
Spinach is a well known vegetable as a source of nutrition especially for is carotene. Soinach leaves need to be dried for application in product development of food like biscuit, extruded products and analysis. One the drying method that became popular is drying using infrared wave. The aim of this...
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| Principais autores: | , , |
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| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2010-05-01
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| 丛编: | Jurnal Teknologi dan Industri Pangan |
| 主题: | |
| 在线阅读: | https://journal.ipb.ac.id/jtip/article/view/486 |
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