Effects of Drying Process with Different Temperature on the Nutritional Qualities of Walnut (Juglans regia L.)
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DOI: 10.3136/fstr.25.167
Abstract: The chemical compositions, fatty acids, total flavonoids content (TFC), total polyphenols content (TPC), and minerals of walnuts were investigated after freeze drying (‒55 °C) and heat drying (60 °C, 105 °C, 140 °C) process. The… read more here.
Keywords: effects drying; nutritional qualities; drying process; temperature ... See more keywords