Pumpkin flour qualities as affected by ultrasound and microwave pre-drying treatment
The aim of this study was to assess the impact of innovative pre-drying treatments (ultrasound and microwave) on the physical, chemical, and functional properties pumpkin flour in comparison to untreated and freeze-dried (optimal control) flours. The impact was primarily related to the improvement o...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2022-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2022.2135536 |