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...
Guardado en:
| Autores principales: | , , |
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| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI AG
2024-07-01
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| Colección: | Agriculture |
| Materias: | |
| Acceso en línea: | https://www.mdpi.com/2077-0472/14/7/1164 |
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