Effect of different drying techniques on the nutritional, antioxidant and cyanogenic profile of bamboo shoots
Bamboo shoot is widely eaten in different forms amongst the tribal communities during the rainy season of availability. However, due to its perishable nature and presence of high moisture content there is discoloration and lignifications because of the enzymatic reactions. Drying technology can help...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-06-01
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| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772502221000366 |