Impact of Spouted-Microwave Drying on the Selected Mechanical and Rheological Properties of Zucchini

Pubblicato online: 02 ago 2016

Pagine: 143 - 150

Ricevuto: 01 ott 2015

Accettato: 01 gen 2016

DOI: https://doi.org/10.1515/agriceng-2016-0036

Parole chiave

drying, blanching, zucchini, resistance properties, rheology

© 2016 Bogdan Stępień et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.