Study of the pumpkin convective drying.
The aim of this work is to analyse the effect of convective drying on the nutritional properties of fresh and dried pumpkin (Cucurbita máxima). The samples were analyzed in terms of moisture content, total and reducing sugars, acidity, proteins, lipids, crude fiber and ash. The pumpkin was cut into...
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| Outros Autores: | , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/1340 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1340 |