Effect of Drying on the Textural Attributes of Bell Pepper and Pumpkin
The present work evaluates the effect of different drying treatments on the textural attributes of bell peppers (green and red) and of pumpkins (C. maxima and C. moschata), which were dried using different methods: freeze-drying and air drying at different temperatures. From the results obtained it...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Texto completo: | http://hdl.handle.net/10400.19/1000 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1000 |