Comparison of the microwave drying kinetics of culture and natural asparagus
Asparagus (Officinalis kültür or Acutifolius natural) is an healthy food, which can be cooked or eaten raw. In this study, the microwave drying kinetics along with the color evaluation and volumetric decrease values of culture and natural asparagus are studied. For culture and natural asparagus the...
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| Format: | article |
| Language: | eng |
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2018
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| Online Access: | https://doi.org/10.4025/actascitechnol.v40i1.39922 |
| Country: | Brazil |
| Oai: | oai:periodicos.uem.br/ojs:article/39922 |