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Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety Cover

Effect of Duration and Drying Temperature on Characteristics of Dried Tomato (Lycopersicon esculentum L.) Cochoro Variety

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 21 (2017): Issue 1 (June 2017)
By: Mawardii Yusufe,  Ali Mohammed and  Neela Satheesh  
Open Access
|Aug 2017
DOI: https://doi.org/10.1515/aucft-2017-0005 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 41 - 50
Published on: Aug 26, 2017
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Dried tomato,
Water absorption capacity,
Overall acceptability,
Water activity,
Overall acceptability
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2017 Mawardii Yusufe, Ali Mohammed, Neela Satheesh, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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