Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens-Reference-Cited by-同舟云学术

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Effect of Drying Methods on the Quality Characteristics of Fenugreek (Trigonella foenum-graecum) Greens

Published:2012-06-15 Issue:8 Volume:30 Page:808-816
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Naidu Madeneni Madhava,Khanum Hafeeza,Sulochanamma Guruguntla,Sowbhagya Halagur Bogegowda,Hebbar Umesh Hanglur,Prakash Maya,Srinivas Pullabhatla

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

http://www.tandfonline.com/doi/pdf/10.1080/07373937.2012.666607

Reference36 articles.

1. Microwave power control strategies on the drying process I. Development and evaluation of new microwave drying system

2. Development of a new moisture transfer (Bi–Re) correlation for food drying applications

3. Drying curve modelling of blanched carrot cubes under natural convection condition

4. Low-temperature desiccant-based food drying system with airflow and temperature control

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2. Ağrı ve Erzurum İllerinde Satılan Buy Otu Tohumu Unlarının Bazı Özelliklerinin Araştırılması;Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi;2023-03-01

3. Effect of solar drying on physical, chemical, and sensory properties of Cymbopogon citratus grown in Antioquia ‐ Colombia;Journal of Food Process Engineering;2023-01-02

4. The Influence of Fenugreek Seed Powder Addition on the Nutritional, Antioxidant, and Sensorial Properties of Value-Added Noodles;Journal of Food Quality;2022-09-16

5. Customized heating treatments variably affect the biological activities and chemical compositions of three indigenous culinary herbs;Journal of Taibah University for Science;2022-02-09

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