Effect of Drying Temperature of Ambar Pumpkin on Proximate Composition and Content of Bioactive Ingredients
Pumpkins are often used as a fodder component and food due to their high nutritional value and share of bioactive components (e.g., carotenoids, polyunsaturated fatty acid (PUFAs)). Due to their high moisture content, they must be preserved; drying is still the most popular method. Our work aimed to...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-07-01
|
| Series: | Applied Sciences |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-3417/13/14/8302 |