Drying Behavior of Bulgur and Its Effect on Phytochemical Content
The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moistu...
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| Autors principals: | , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2022-04-01
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| Col·lecció: | Foods |
| Matèries: | |
| Accés en línia: | https://www.mdpi.com/2304-8158/11/7/1062 |
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