Effect of microwave and hot air drying on the quality of quick-cooking mung bean
Recently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this study aimed to compare the effect of microwave and h...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Maximum Academic Press
2023-02-01
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| Series: | Food Materials Research |
| Subjects: | |
| Online Access: | https://www.maxapress.com/article/doi/10.48130/FMR-2023-0008 |