Effects of Processing on Quality Attributes of Osmo-Dried Broccoli Stalk Slices
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DOI: 10.1007/s11947-019-02282-2
Abstract: In this study, the broccoli stalk was converted into dried product by using the osmotic dehydration as pre-treatment followed by microwave-assisted hot air drying as finish drying. The influences of these processing steps on the… read more here.
Keywords: quality; broccoli stalk; effects processing; stalk slices ... See more keywords