Effect of hot air convective drying on sugar composition of chestnut (Castanea sativa Mill.) slices
The main objectives of the present work were as follows: (a) to develop an analytical procedure to quantify free sugars on chestnuts based on green-chemistry principles and (b) to evaluate the effect of hot air convective drying (50 °C along 10 hr) on the carbohydrate profile of sliced chestnuts (Lo...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10198/18540 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/18540 |