Because of the high perishability of broccoli, preserving it with proper processing techniques is critical. The point of drying foodstuffs is that a long drying time is required to remove the residual moisture during the deceleration period. As a result, various thermally conditioned physicochemical and structural changes occur during drying, often negatively affecting the quality of the final product. Traditional and easy-to-apply drying techniques, such as the air-drying method, can be effective in drying these vegetables while retaining nutritional value and dietary supplements in some cases.
| Mualliflar | Boltaev, Mizrob M., Meliboeva, Shoxista Sh., Jalilov, Fazliddin S., Samadov, Bakhodirjon Sh. |
|---|---|
| Jurnal | Товарлар кимёси ва халқ табобати |
| Nashr sanasi | 2023-07-15 |
| Jild | 2 |
| Son | 2 |
| Betlar | 182-196 |
| Til | Rus |
| DOI | 10.55475/jcgtm/vol2.iss2.2023.184 |
DOI: 10.55475/jcgtm/vol2.iss2.2023.184 · Maqolaning asl sahifasi
Brassica oleracea L., технология сушки, побочные продукты растения, определение потери массы при сушке, Brassica oleracea L., drying technology, by-products, determination of weight loss during drying, Brassica oleracea L., quritish texnologiyasi, qo‘shimcha mahsulotlar, quritishda vazn yo‘qotishni aniqlash
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