Effect of drying on kinetics, physiochemical, and antioxidant properties of black gram nuggets
Abstract Black gram (Vigna mungo) nuggets are locally known as “bori” and are an indigenous food and are consumed widely in the Indian subcontinent. The objective of the work was to compare the mode of selected drying techniques (hot‐air, freeze, and microwave drying) on drying kinetics followed by...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2023-09-01
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| Series: | Legume Science |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/leg3.170 |