Infrared drying of bee pollen: effects and impacts on food components
Infrared radiation drying being one of the innovative drying methods was chosen to perform comparative study at different infrared power levels at 50, 62, 74 and 88 W. Quality attributes such as protein, fat, ash, carbohydrate, vitamin C content, solubility index and colour of infrared dried bee pol...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2019-02-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201901-0010_infrared-drying-of-bee-pollen-effects-and-impacts-on-food-components.php |