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Rheological, Chemical and Physical Characteristics of Golden Berry (Physalis peruviana L.) after Convective and Microwave Drying

Studies on methods for fixing foods (with a slight loss of bioactive compounds) and obtaining attractive products are important with respect to current technology. The drying process allows for a product with highly bioactive properties. Drying of Physalis fruit was carried out in a conventional man...

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Detalles Bibliográficos
Autores principales:	Nawirska-Olszańska, Agnieszka, Stępień, Bogdan, Biesiada, Anita, Kolniak-Ostek, Joanna, Oziembłowski, Maciej
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2017
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5575635/ https://www.ncbi.nlm.nih.gov/pubmed/28758918 http://dx.doi.org/10.3390/foods6080060

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