Influence of drying temperature and pretreatment on the drying characteristics and quality of dried cashew (Anacardium occidentale L.) apple slices
This study evaluated the mineral content, browning extent, proximate content, the sensory analysis in the yellow variety of cashew apple slices, for both fresh and after being subjected to pretreatment, at three different drying temperatures. Fresh cashews were harvested, sliced into 7 mm thickness...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
2019-01-01
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| Series: | Croatian Journal of Food Science and Technology |
| Online Access: | https://hrcak.srce.hr/file/322204 |