Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder-Reference-Cited by-同舟云学术

Effect of variety and drying temperature on physicochemical quality, functional property, and sensory acceptability of dried onion powder

Published:2018-07-20 Issue:6 Volume:6 Page:1641-1649
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Seifu Muhaba¹,Tola Yetenayet B.²^ORCID,Mohammed Ali²,Astatkie Tessema³^ORCID

Affiliation:

1. Ethiopian Institute of Agricultural Research; Debre Zeit Agricultural Research Center; Debre Zeit Ethiopia

2. Jimma University College of Agriculture and Veterinary Medicine; Jimma Ethiopia

3. Faculty of Agriculture; Dalhousie University; Truro NS Canada

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/fsn3.707/fullpdf

Reference38 articles.

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2. Effect of time and temperature on moisture content, shrinkage, and rehydration of dried onion;Abasi;Iranian Journal of Chemical Engineering,2009

3. Quality changes of onion (Allium cepa L.) as affected by the drying process;Adam;Food/Nahrung,2000

4. Effect of calcium chloride treatments on quality characteristics of loquat fruit during storage;Akhtar;Pakistan Journal of Botany,2010

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