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Effect of pretreatment and temperature on the drying kinetics and physicochemical and techno-functional characteristics of pumpkin (Cucurbita maxima)

The study was carried out to assess fresh slices and thermally pretreated pumpkin (Cucurbita maxima) dried at temperatures of 55 °C, 60 °C, 65 °C, and 70 °C. The drying kinetics and quality attributes of the dried product were determined, and results indicated that the modified Page model was the be...

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Kaydedildi:
Detaylı Bibliyografya
Yayımlandı:Heliyon
Asıl Yazarlar: Márquez-Cardozo, Carlos J., Caballero-Gutiérrez, Birina L., Ciro-Velázquez, Héctor J., Restrepo-Molina, Diego A.
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: Elsevier 2021
Konular:
Online Erişim:https://ncbi.nlm.nih.gov/pmc/articles/PMC8080050/
https://ncbi.nlm.nih.gov/pubmed/33948517
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.heliyon.2021.e06802
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