Drying Kinetics, Physicochemical Properties and Sensory Quality of the Instant Foxtail Millet as Affected by Drying Methods
The instant foxtail millet was prepared using microwave vacuum drying (MVD), microwave-hot air drying (MHAD), hot air drying (HAD) and traditional roasting (TR). Their effects on drying kinetics, physicochemical properties as well as sensory quality were evaluated and compared. Results showed that t...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research
2022-02-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://journal.pan.olsztyn.pl/Drying-Kinetics-Physicochemical-Properties-and-Sensory-Quality-of-the-Instant-Foxtail,146175,0,2.html |