STUDY OF THE COLOR AND AROMA OF PLANT RAW MATERIALS OBTAINED BY DRYING WITH MIXED HEAT SUPPLY
DOI:
https://doi.org/10.30890/2709-2313.2023-25-00-008Keywords:
MHS-drying, dried food products, aroma intensity, vegetablesAbstract
Vegetables are high-tech crops and a necessary component of the human diet. Practice and statistical data indicate a high volume of cultivation, consumption and use in food technology of white cabbage, zucchini and carrot. Such crops are disease-resistantMetrics
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