An Evaluation of the Impact of Drying on the Nutritional Composition, Functional Properties, and Sensory Characteristics of a Ready-to-Cook C.volubile Leaf Soup Powder
| Autor: | O. A. Bolaji, Adedayo Olubunmi Adeboye, Beatrice M. Fasogbon, B. M. Okunyemi |
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| Rok vydání: | 2019 |
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| Zdroj: | Journal of Culinary Science & Technology. 18:244-253 |
| ISSN: | 1542-8044 1542-8052 |
| DOI: | 10.1080/15428052.2019.1610988 |
| Popis: | The study determined the effect of drying on nutritional and functional properties of powder obtained from Clerodendrum volubile leaves. Fresh leaves were dried in hot air oven at 40–60°C and mille... |
| Databáze: | OpenAIRE |
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