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Effects of processing techniques on drying characteristics, physicochemical properties and functional compounds of

Md Mostafa Kamal1, Md Rahmat Ali1, Md Mahfuzur Rahman2,3

  • 11Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University, Dinajpur, 5200 Bangladesh.

Journal of Food Science and Technology
|July 6, 2019
PubMed

Keywords:
Ascorbic acidBlanchingChemical soakingChlorophyllDryingGreen chilliPhenolic compounds

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