Effects of drying on pumpkin and green peper colour.
The present work evaluates the effect of different drying treatments on the colour 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. Overall, it was possible to conclude tha...
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| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2013
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| Texto completo: | http://hdl.handle.net/10400.19/1297 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1297 |