Color, microstructure, physicochemical, textural and sensory properties with the retention of secondary metabolites in convective-, microwave- and freeze-dried carrot (Daucus carota) slices
Year: 2021
Type: article
Source: British Food Journal
Author: Gulcin Yildiz
Institution: Iğdır Üniversitesi
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W4200376136