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Optimization and quality evaluation of infrared‐dried kiwifruit slices
Infrared drying characteristics of kiwifruits under natural and forced drying air convection with different conditions were investigated. An experimental study along with statistical analysis aimed to evaluate quality characteristics of infrared‐dried kiwifruit slices, in terms of drying time, rehyd...
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| Udgivet i: | Food Sci Nutr |
|---|---|
| Main Authors: | , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
John Wiley and Sons Inc.
2020
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7020315/ https://ncbi.nlm.nih.gov/pubmed/32148782 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1253 |
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