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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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2013
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/6001 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/6001 |