Variation of physical properties of fruits with drying and kinetic study
Background: Food drying, despite being a very ancient practice for food preservation, is still one of the most important processing operations in the food industry. Objective: In this work was studied the drying of two fruits (kiwi and apple) with respect to the physical properties of texture and co...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10400.19/5276 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/5276 |