Dried broccoli (Brassia Oleracea L. Var. Italica) stalk through application of osmotic dehydration and microwave-assisted hot air drying
This thesis focuses on the valorization of broccoli stalk as dried food product rather being discarded in the field . Drying can increase the shelf life of food products by removing the water content to a point where the product is shelf-stable. There are various drying technologies in food proce...
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| Language: | English |
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2016
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| Abstract | Abstract here |