Microwave pretreatment of sprouted mung beans before hot-air and infrared drying process
Sprouting enhances the nutritional and quality characteristics of mung beans (Vigna radiata L.). In this study impacts of infrared radiation and hot-air drying on microwave-pretreated mung bean sprouts were examined. The microwave process was performed for 0, 15, 30, 45, and 60 s before hot-air and...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Iranian Research Organization for Science and Technology (IROST)
2024-04-01
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| Series: | فناوریهای جدید در صنعت غذا |
| Subjects: | |
| Online Access: | https://jift.irost.ir/article_1358_3b8c31506cb3c38a5a6b1d08c08b9939.pdf |
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