Effect of Osmotic Dehydration in Tomato Juice on Microstructure of Garlic and on Drying Using Different Methods
This study investigates the effects of osmotic dehydration on garlic clove halves using a low-pH osmotic solution with ascorbic acid, concentrated tomato juice, and basil extract (45° Brix). Samples, both dehydrated and fresh, were subjected to various drying methods. Physical properties, such as CT...
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| Asıl Yazarlar: | , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
MDPI AG
2024-07-01
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| Seri Bilgileri: | Agriculture |
| Konular: | |
| Online Erişim: | https://www.mdpi.com/2077-0472/14/7/1164 |
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