Biochemical composition, drying kinetics and chromatic parameters of red pepper as affected by cultivars and drying methods
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DOI: 10.1016/j.jfca.2021.103976
Abstract: Abstract Effects of different drying methods (open-sun, shade, greenhouse, microwave (300−600 W), air-convective (60−80°C) and freeze drying) on drying kinetics, biochemical characteristics, rehydration ratio, color and total phenolic content of two different pepper cultivars (Bozok… read more here.
Keywords: drying kinetics; red pepper; drying methods; composition ... See more keywords