Impact of microwave-grill-drying (mwgd) on functional properties of berry russian olive (Elaeagnus angustifolia L.)
Impact of microwave-grill-drying (MWGD) at different powers (300, 450 and 600 Watts) on functional properties of berry "Russian olive» was investigated. The effect of microwave water and oil holding capacities, gelation, foaming and emulsifying, which will provide novel and applicable knowledge...
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| Format: | Article |
| Language: | English |
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Instituto Federal de Educação, Ciência e Tecnologia do Amapá
2020-01-01
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| Series: | Journal of Bioenergy and Food Science |
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| Online Access: | http://periodicos.ifap.edu.br/index.php/JBFS/article/download/275/264 |