Influence of vacuum microwave drying parameters on the physicochemical properties of red beetroots
In recent years, the consumption of red beetroots has increased significantly due to its good taste, high nutritional value and abundant active compounds. Red beetroot is prone to spoilage due to its high moisture content, making it perishable. Vacuum microwave drying is a gentle drying method by in...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies Lviv
2021-12-01
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| Series: | Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології |
| Subjects: | |
| Online Access: | https://nvlvet.com.ua/index.php/food/article/view/4214 |