Combinative effect of cutting orientation and drying techniques (hot air, vacuum, freeze and catalytic infrared drying) on the physicochemical properties of ginger (Zingiber officinale Roscoe)

Publication date: Available online 5 March 2021Source: LWTAuthor(s): Zifei Ren, Xiaojie Yu, Abu ElGasim A. Yagoub, Olugbenga Abiola Fakayode, Haile Ma, Yanhui Sun, Cunshan Zhou

Source: LWT Food Science and Technology - March 6, 2021 Category: Food Science Source Type: research