Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology
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Title
Infrared drying effects on the quality of eggplant slices and process optimization using response surface methodology
Authors
Keywords
Infrared dryer, Eggplant, Response surface methodology, Total phenolic content, Potassium content, Color difference
Journal
FOOD CHEMISTRY
Volume 333, Issue -, Pages 127423
Publisher
Elsevier BV
Online
2020-07-04
DOI
10.1016/j.foodchem.2020.127423
References
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