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: | , , , |
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| 格式: | 雜誌 |
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2018
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| 主題: | |
| 在線閱讀: | 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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| 機構: | Chiang Mai University |