Phenolic content and some physical properties of dried broccoli as affected by drying method

dc.contributor.author	Yilmaz, Merve Silanur
dc.contributor.author	Sakiyan, Ozge
dc.contributor.author	Mazi, Isil Barutcu
dc.contributor.author	Mazi, Bekir Goekcen
dc.date.accessioned	16/12/21 12:07
dc.date.available	16/12/21 12:07
dc.date.issued	2019
dc.identifier.issn	1082-0132
dc.identifier.uri	http://dspace.beu.edu.tr:8080/xmlui/handle/20.500.12643/10198
dc.identifier.uri	https://doi.org/10.1177/1082013218797527
dc.description.abstract	Broccoli samples (Brassica oleracea) with an initial moisture content of 82.87% (wb) were dried using microwave technology (18, 36, and 54 W/g). Convective drying was used as a control group. The dependent variables investigated in the study were phenolic
dc.language.iso	English
dc.publisher	Sage Publıcatıons Ltd
dc.rights	Bronze
dc.source	Food Scıence And Technology Internatıonal
dc.title	Phenolic content and some physical properties of dried broccoli as affected by drying method
dc.type	Article
dc.identifier.issue	1
dc.identifier.startpage	76
dc.identifier.endpage	88
dc.identifier.doi	10.1177/1082013218797527
dc.identifier.wos	WOS:000454134100008
dc.identifier.volume	25

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