Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato
By: Masresha Minuye, Aserse Yenasew and Segedu Belew
Authors
Masresha Minuye
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia
Aserse Yenasew
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia
Segedu Belew
Food Science and Nutrition Research, Melkassa Agricultural Research Center, Ethiopian Institute of Agricultural Research, Ethiopia
Language: English
Page range: 43 - 50
Submitted on: Feb 1, 2024
Accepted on: May 1, 2024
Published on: Jun 29, 2024
Published by: National Institute of Horticultural Research
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Related subjects:
© 2024 Masresha Minuye, Aserse Yenasew, Segedu Belew, published by National Institute of Horticultural Research
This work is licensed under the Creative Commons Attribution 4.0 License.