Study of the convective drying of pumpkin (Cucurbita máxima).
This work intends to study how drying influences the properties of pumpkin, namely moisture content, total and reducing sugars, acidity, proteins, lipids, crude fiber and ash. The results enable concluding that, apparently, the convective drying process has no effect on the nutritional characteristi...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.19/1001 |
| País: | Portugal |
| Oai: | oai:repositorio.ipv.pt:10400.19/1001 |