Effect of drying condition of Thai garlic (Allium sativum L.) on physicochemical and sensory properties
© All Rights Reserved. This research was conducted to indicate the suitable drying condition of dried garlic powder. The chopped and sliced fresh garlic was dried in hot air oven (40°C and 60°C). The drying process times for chopped and sliced garlic at 60°C (270 and 300 min) faster than 40°C (540 a...
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Main Authors: | N. Utama-ang, T. Cheewinworasak, N. Simawonthamgul, R. S. Samakradhamrongthai |
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Format: | Journal |
Published: |
2018
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Subjects: | |
Online Access: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85052542730&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/62539 |
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Institution: | Chiang Mai University |
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