Study of the convective drying of pumpkin (Cucurbita maxima)
Author:
Publisher
Elsevier BV
Subject
General Chemical Engineering,Biochemistry,Food Science,Biotechnology
Reference18 articles.
1. Determination of suitable thin layer drying curve model for some vegetables and fruits;Akpinar;Journal of Food Engineering,2006
2. Microwave, air and combined microwave-air-drying parameters of pumpkin slices;Alibas;LWT,2007
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4. Official Methods of Analysis;AOAC – Association of Official Analytical Chemists,1990
5. Kinetics of vacuum drying of pumpkin (Cucurbita maxima): modelling with shrinkage;Arévalo-Pinedo;Journal of Food Engineering,2006
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4. Determination of the Protein and Amino Acid Content of Fruit, Vegetables and Starchy Roots for Use in Inherited Metabolic Disorders;Nutrients;2024-08-23
5. Influence of the fruit parts on bioactive compounds, antioxidant capacity, polyphenols, fatty acid and mineral contents of the pumpkin (Cucurbita maxima L.) fruits;International Journal of Food Science & Technology;2024-04-11
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