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Microwave and blanch‐assisted drying of white yam (Dioscorea rotundata)

The effect of microwave and blanch pretreatments on the drying kinetics and quality of white yam (Dioscorea rotundata) was investigated. Yam cubes destined for hot air drying at temperatures 70–90°C were predried in a domestic microwave or blanched in hot water for 1–5 min. Microwave pretreatment ti...

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Vydáno v:Food Sci Nutr
Hlavní autoři: Abano, Ernest Ekow, Amoah, Robert Sarpong
Médium: Artigo
Jazyk:Inglês
Vydáno: John Wiley and Sons Inc. 2015
Témata:
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC4708655/
https://ncbi.nlm.nih.gov/pubmed/26788300
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.249
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