Innovative products obtained from dehydrated vegetables
Author:
Publisher
International Society for Horticultural Science (ISHS)
Link
https://www.actahort.org/members/showpdf?booknrarnr=1391_100
Reference22 articles.
1. Proximate, mineral and vitamin content of flesh, blanched and dried tomatoes (Lycopersicon esculentum).;Ahmed;Asian Food Sci. J.,2020
2. Nutritional composition and bioactive compounds in tomatoes and their impact on human health and disease: a review.;Ali;Foods,2020
3. The rehydration attributes and quality characteristics of ‘Quick-cooking’ dehydrated beans: implications of glass transition on storage stability.;Aravindakshan;Food Res Int,2022
4. Byarugaba, R. (2018). Production of flour from roasted beans and determination of its nutritional, sensory and storage properties. http://hdl.handle.net/10570/7191.
5. Bioactive compounds of beetroot and utilization in food processing industry: a critical review.;Chhikara;Food Chem,2019
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