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Chemical, Sensory and Microbiological Properties of Fleshy Tomatoes, Orange-fleshed, and Sweet Potatoes dried by Different Techniques

Year: 2025

Type: article

Source: Egyptian Journal of Chemistry

DOI: 10.21608/ejchem.2025.342657.10945

Authors: Mohamed Salah Negm, Elham Ahmed Ali, Ahmed EL-Desouky, ashraf sharoba

Institutions: Agricultural Research Center, Benha University

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4407613201

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