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Effect of pretreatment and drying methods on quality of value-added dried aonla (Emblica officinalis Gaertn) shreds
Value added dried Indian gooseberry (aonla) shreds were prepared using aonla fruits of cv. ‘NA-7’. Two blanching methods (hot water and potassium metabisulphite (KMS) at 0.1%) and two drying methods (solar and hot air oven drying) were tried for the production of aonla shreds. Common salt, black sal...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer-Verlag
2010
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3551091/ https://ncbi.nlm.nih.gov/pubmed/23572715 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0124-z |
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