Llwytho...
Effect of Steam Blanching, Dehydration Temperature & Time, on the Sensory and Nutritional Properties of a Herbal Tea Developed from Moringa oleifera Leaves
The core purpose of the current study is to explore the use of Moringa oleifera leaves, to produce a herbal tea with acceptable sensory properties and nutritional properties by utilizing the steam blanching technique, different dehydration temperatures and time, which can be accepted in the Sri Lank...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Int J Food Sci |
|---|---|
| Prif Awduron: | , , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Hindawi
2020
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| Pynciau: | |
| Mynediad Ar-lein: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7019205/ https://ncbi.nlm.nih.gov/pubmed/32076602 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2020/5376280 |
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