Evaluation of drying techniques on nutritional and volatile components of Bombay red onion (Allium cepa)
In this study performance of three drying methods on nutritional and important volatile components of red onion were evaluated. Onion (Allium cepa L.) is a strong-flavoring vegetable consumed in different ways, mainly due to its distinctive flavor or, simply pungency. The shelf-life of fresh onion b...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Indian Council of Agricultural Research
2019-08-01
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| Series: | The Indian Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://epubs.icar.org.in/index.php/IJAgS/article/view/92844 |