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...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2024-07-01
|
| سلاسل: | Agriculture |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2077-0472/14/7/1164 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|