The Impact of Different Drying Techniques on the Physicochemical and Quality Characteristics of Oil Palm Fruit Mesocarp (Elaeis guineensis)

Drying is one of the traditional means of preserving food. However, various drying methods can influence the nutritional and bioactive constituents of the food product. This study is aimed at evaluating the effect of different drying methods on the proximate composition, physicochemical properties,...

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Detalles Bibliográficos
Autores principales: Boadu, Vida Gyimah, Essuman, Edward Ken, Otoo, Gifty Serwaa, Bigson, Kate
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8719984/
https://www.ncbi.nlm.nih.gov/pubmed/34977232
http://dx.doi.org/10.1155/2021/2005502

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8719984/
https://www.ncbi.nlm.nih.gov/pubmed/34977232
http://dx.doi.org/10.1155/2021/2005502

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