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Drying Behavior of Bulgur and Its Effect on Phytochemical Content

The objective of this study was to determine the influence of two types of dryers (hot air oven and vacuum dryer) and the yellow berry percentage (1.75%, 36.25%, 43.25%) on the drying process and phytochemical content of bulgur. Results showed that the Midilli model successfully described the moistu...

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Detalles Bibliográficos
Autores principales:	Dorra, Sfayhi Terras, Farah, Dridi, Nesrine, Hadjyahia, Wafa, Allouch, Youkabed, Zarroug
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8997585/ https://www.ncbi.nlm.nih.gov/pubmed/35407147 http://dx.doi.org/10.3390/foods11071062

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