New technique for Jerusalem artichoke drying
Автор: Ermosh L.G.
Журнал: Вестник Красноярского государственного аграрного университета @vestnik-kgau
Рубрика: Технология переработки
Статья в выпуске: 2, 2012 года.
Бесплатный доступ
The research results of chemical composition of the Jerusalem artichoke powder which is received by means of the convectional, vacuum and impulse way of drying are given in the article. It is shown that use of the given way in comparison with the traditional promotes fuller safety of all biologically active substances of Jerusalem artichoke.
Food value, drying, jerusalem artichoke, biologically active substances, technological process
Короткий адрес: https://sciup.org/14082233
IDR: 14082233
Статья научная
