The effect of drying temperatures on morphological and chemical properties of dried chestnut flours

The effect of drying conditions on morphological and chemical properties of two Portuguese Castanea sativa varieties (Longal and Martainha) was evaluated. All chestnut drying curves were found to be different according to drying temperatures (40 C, 50 C, 60 C and 70 C). Those conditions also affecte...

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Bibliographic Details
Main Author: Correia, Paula (author)
Other Authors: Leitão, António (author), Beirão-da-Costa, Maria Luísa (author)
Format: article
Language:eng
Published: 2013
Subjects:
chestnut
Castanea sativa
drying
morphology
chemical properties
flour
Online Access:http://hdl.handle.net/10400.5/6001
Country:Portugal
Oai:oai:www.repository.utl.pt:10400.5/6001

Internet

http://hdl.handle.net/10400.5/6001

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