Effect of different drying methods on the product quality and bioactive polysaccharides of bitter gourd (Momordica charantia L.) slices.
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DOI: 10.1016/j.foodchem.2018.08.012
Abstract: In this study, three drying methods, namely, hot-air drying, freeze drying (FD), and infrared radiation drying (ID), were applied to dry bitter gourd (Momordica charantia L.) slices. Results showed that the drying methods had significant… read more here.
Keywords: gourd; gourd momordica; bitter gourd; bps bps ... See more keywords