Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders
Journal of the Science of Food and Agriculture2015Vol. 96(6), pp. 2055–2062
Citations Over TimeTop 10% of 2015 papers
Abstract
Overall, combined drying methods, especially IR-MVD, were found to result in better quality of raspberry powders among the thermal drying techniques. IR-MVD could be recommended for use in the drying industry because of its advantages in time saving and nutrient retention.
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