Effect of cabinet drying on nutritional quality and drying kinetics of fenugreek leaves (Trigonella foenum-graecum L.)
In the present investigation, fresh fenugreek leaves were blanched in water (80 °C), steam and water added with three chemicals namely potassium metabisulphite (0.5%), magnesium oxide (0.1%) and sodium bicarbonate (0.1%) followed by drying at 40 °C and 50 °C respectively, at 1.1 m/s air velocity in...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2020-12-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154320300533 |