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pro vyhledávání: '"Amira Zioud"'
Autor:
Amira Zioud, Wafa Hajji, Sandra Lobón, Margalida Joy, Juan R. Bertolin, Samir Smeti, Meriem Chabbouh, Sihem Bellagha, Ines Essid
Publikováno v:
Foods, Vol 12, Iss 20, p 3837 (2023)
This work aimed to study the effect of three drying methods, namely sun-drying (SD) (T = 32 °C), continuous convective drying (CCD) (T = 35 ± 2 °C) and interval starting accessibility Drying (ISAD) (T = 35 ± 2 °C) with an active time of 30 s (to
Externí odkaz:
https://doaj.org/article/37d6dc6706244651821b7e73b269d694