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STUDIES ON THE EFFECT OF DRYING MODES ON QUALITY OF DEHYDRATED CABBAGE
An investigation was carried out for justify the suitability of various dehydration techniques for desired quality of finished products. The cabbage (brassica oleracea L. Var. Capitata), one of the commonly consumed green leafy vegetables was assessed fot its commercial processing potential through...
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| Main Authors: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Bogor Agricultural University; Indonesian Food Technologist Association (IAFT)
2007-06-01
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| Colecção: | Jurnal Teknologi dan Industri Pangan |
| Assuntos: | |
| Acesso em linha: | http://journal.ipb.ac.id/index.php/jtip/article/view/379 |
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