Effect of freeze-drying and production process on the chemical composition and fatty acids profile of avocado pulp
Freeze-drying technology is the best dehydration process to preserve shelf-life and allowing avocado to maintain its sensorial and nutritional characteristics. The aim of this work was to determine if the freeze-drying and production condition have an effect on the nutritional quality of the avocado...
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| Main Authors: | , , , , , , |
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| Language: | English |
| Published: |
Sociedad Chilena de Nutrición, Bromatología y Toxicología
2014
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| Subjects: | |
| Online Access: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-75182014000400009 |
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