Up grading the quality attributes of dried green beans as well as dried and fried potato chips
Manal Abbass El-Gendy;
Abstract
This study included the effect of some treatments before drying, comparative between drying methods (forced hot air at 60 C, solar energy drier, freeze + drying and microwave) and choose the best drying method for green beans (Giza 3) and potatoes (Spunta
Other data
| Title | Up grading the quality attributes of dried green beans as well as dried and fried potato chips | Authors | Manal Abbass El-Gendy | Keywords | Up grading the quality attributes of dried green beans as well as dried and fried potato chips | Issue Date | 2002 | Description | This study included the effect of some treatments before drying, comparative between drying methods (forced hot air at 60 C, solar energy drier, freeze + drying and microwave) and choose the best drying method for green beans (Giza 3) and potatoes (Spunta |
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