Impacts of two-stage drying techniques on drying characteristics, physical and nutritional quality of maize
This research aimed to evaluate the effect of two-stage drying techniques on drying characteristics and selected physical parameters, colour, and nutritional qualities of dried maize. To execute this study, the maize sample was dried by (i) fluidized bed drying at 120–160 °C temperatures followed by...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154324000838 |