The effect of slicing type on drying kinetics and quality of dried carrot
Introduction: Carrot is one of the most common vegetables used for human nutrition because of its high vitamin and fiber contents. Drying improves the product shelf life without addition of any chemical preservative and reduces both the size of package and the transport cost. Drying also aidsto redu...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN FA |
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Ferdowsi University of Mashhad
2016
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| Acceso en línea: | https://doaj.org/article/647b13d3e60d44d48ae7bf2d497f03c0 |
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