Drying Behavior of Bulgur and Its Effect on Phytochemical Content
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DOI: 10.3390/foods11071062
Abstract: The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical… read more here.
Keywords: hot air; yellow berry; phytochemical content; berry percentage ... See more keywords