Effect of drying treatments on texture and color of vegetables (pumpkin and green pepper).
The present work evaluates the effect of different drying treatments on the color and textural attributes of green bell peppers and pumpkin, which were dried using two different methods: air drying and freeze-drying. The treatments in air drying were carried out at 30 ºC and 70 ºC. From the results...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Texto completo: | http://hdl.handle.net/10400.19/1003 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1003 |