Effect of drying methods on the mineral content of basil (Ocimum basilicum L.)

Journal of Food Engineering

Volumn 69, Issue 3, 2005, Pages 375-379

  Özcan, Musa ^a   Arslan, Derya ^a   Ünver, Ahmet ^a  

^a SELCUK UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

BAKERIES; COLOR; CONCENTRATION (PROCESS); DRYING; FOOD PROCESSING; MOISTURE; OVENS; SUN; WIRE;

BASILS; DRYING METHODS; FLOWERING PLANTS; MINERAL CONTENTS;

PLANTS (BOTANY);

BASILICUM; OCIMUM BASILICUM;

EID: 14644437655     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2004.08.030     Document Type: Article

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