Статья

THE EFFECT OF FIG DRYING REGIMES ON PRODUCT QUALITY

Gavxar IshankulovaAssociate Professor, PhD (Agricultural Sciences) Karshi State Technical University

Zenodo (CERN European Organization for Nuclear Research)repository2026

ABI

Аннотация

This article examines the effect of drying figs under different temperature and time regimes on product quality, chemical composition, and organoleptic properties. Optimal drying conditions are identified, and parameters ensuring maximum product quality are recommended.

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Темы

Phytochemistry and biological activities of Ficus species Engineering and Agricultural Innovations Food Drying and Modeling

Идентификаторы

DOI: 10.5281/zenodo.19696163

Цитирования и источники

Цитирований: 0Использованных источников: 0

Показатели — AkademScholar