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Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying
Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional man...
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| Pubblicato in: | Foods |
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| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2017
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5575635/ https://ncbi.nlm.nih.gov/pubmed/28758918 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods6080060 |
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