Modelling of Rehydration Kinetics of Desert Truffles (Terfezia spp.) Dried by Microwave Oven
It is very important to develop a new way of treatment for foodstuffs to provide consumers more chances to choose their foods. In the present study, we aimed to investigate the effect of microwave drying conditions on the rehydration process of Algerian truffles. Previously dried truffles, at differ...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Turkish Science and Technology Publishing (TURSTEP)
2020-02-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/3083 |